No ImageBeer Braised Chicken and Onions

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  1. Susan

    This was delicious! We used a Murphy’s stout, which was great! Served it over egg noodles. Pretty easy to make. I would recommend removing the bones and skin for leftovers though. This is definitely going on repeat!!

    xxxxxyyyyy

  2. John

    Just made this tonight over the fire. Turned out amazing. Used a Scottish ale and put it over mashed potatoes and egg noodles. Wife has already said that I will be making it again.

    xxxxxyyyyy

  3. Charles

    As everyone below has already said, just the smell of the chicken simmering in the beer braise is mouth watering…very excited to try it in less than an hour now.
    My only recommendation is that your recipe not be labeled gluten-free as most beers are a wheat based, and consequently glutenous.
    Lucky for me I do not have such sensitivities, so I can enjoy your recipe to the fullest.
    Yum!

    xxxxxyyyyy

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  4. Lisa

    This is one of my favorite things to make in the fall! To make it a little easier to eat, I pull out the thighs at the end, pull the meat off in bite-size chunks, discard the skin and bone, and stir the chunks back in. I have had good luck with both Alaskan Amber and Moose Drool.

  5. Christina

    Cooking this in my instant pot and the house sounds amazing!!! We are meat lovers so we added bacon and sausage. We also added some potatoes and carrots. We used Brother Thelonious Belgian Style Abbey Ale. My husband wanted to eat it before it was even done the aroma is somewhat maddening. My tummy won’t stop growling! Thank you for the recipe We can’t wait to eat it!

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