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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!!
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.
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!
Hi, Charles! Emma here, managing editor. I’ve removed the gluten-free label. Thanks for pointing that out!
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.
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!
Made this tonight, and it was absolutely delicious!!! The aroma is so good, and the chicken is so tender! Used a wheat beer for this, and served with egg noodles and green beans. Thank you for the wonderful recipe!
I’m so glad you liked it Katie!
If the aroma is any indication, this will be epic! Made using 2-3/4 pounds of boneless, skinless thighs and Saint Arnold Oktoberfest. We make carbonnades regularly with chuck roast, so we are looking forward to trying a chicken variation in about 40 minutes…
OMG I can’t believe I didn’t comment on this before! I made this last winter and it was absolutely fantastic. It’s great for company, as you do most everything ahead of time, so kitchen can be clean for when company arrives. Speaking of company, this recipe also fills the house with the most wonderful smell as it’s cooking, so guests immediately are impressed when they walk through the front door. I served this over egg noodles. I will be making again this weekend for my mother-in-laws birthday. Thanks Elise!
Awesome Tina, I’m so glad you like it!
Elise, sounds wonderful, can you finish this in the crock pot??
Hi Julie, I don’t see why not. :-)
Just made tonight. Super easy and melt in your mouth yummy! Used Ommegang Abby ale. Delicious! We will definitely make again!
I’ve made this recipe many times – like so many others recipes from this site, it’s gone into permanent rotation in my kitchen. <3
I just made it with a Flemish Sour Ale (which flavor-wise is more sweet and sour) and it was delicious! Thought I’d share since Sours are popular microbrews right now and they are lighter beers so they might not be the first thing to come to mind when shopping for this recipe.
Thanks for all the great recipes, Elise!
I’m making this for the first time this evening, and I can’t wait to taste it! The house smells so very good right now…we’re at the covered cooking stage. Today was the first truly cool day of the season here in Phoenix (windy with a high around 70), so this sounded perfect.
I’m using Oak Creek Nut Brown Ale, and I used honey in place of the brown sugar (mine was ancient). I’m also using leg quarters instead of thighs as that’s what I picked up at the store. It should be glorious if the smell is any indication.
I made this last night – have had the recipe printed out for weeks, couldn’t wait to try it. It was great! I doubled the recipe (in my house, no way 6 thighs feeds 6-8 people) and put it uncovered into a 450 oven to bring to simmer, then cooked it the rest of the way at 400. Served it over rice. Delicious!
I’ve just made this for my family, even though its the middle of summer. everyone thoroughly enjoyed it, not bad considering there’s 3 teenage lads , one that’s very fussy.
thanks for the recipe
OMG, let me tell you how amazing this recipe is! I used about 2 1/4 pounds of boneless, skinless chicken thighs. I also used one bottle of Fat Tire pale ale. I used the Brown sugar Splenda Mix (50/50) and the aroma that came from our home was to die for…huge accolades with my partner, and not being one to “do leftovers”, it totally rocked. Served over brown rice. Another excellent recipe, thank you!!! : )
I made this recipe but using the chicken breast. It turned out great, my family liked it! I couldn’t find dry mustard so I used regular mustard with a little bit of vinegar. The sauce was great. Thanks for sharing this recipe!
Is it okay to use chicken breast? I’m not a big fan of thighs and legs so can they be substituted for the breast? And what can I use instead of dijon mustard? I live in Mexico and is a bit hard to find dijon mustard here. What else can I use?
A braising recipe like this doesn’t work well with chicken breasts, which tend to dry out in the long cooking. If you can’t find Dijon, mix some powdered mustard in with a little vinegar to substitute.
This is a good recipe, I have made it several times, but sweet Jesus DO NOT USE A CHIMAY in this recipe. That beer is way too delicious and WAYYYY to expensive to be used in this way. I have a used an amber ale, a brown ale and even a light stout for this in the past and it has worked great. Please do not waste a good quality brew on this recipe though. It is not necessary.
I’m glad you like the recipe and I respectfully disagree with your admonition to not use a Chimay. The beer is delicious and is especially delicious in this dish. So if you want to splurge, go ahead!
I made this recipe tonight and it came out wonderfully. I used Shiner Bock Black Lager for the beer, and only one pound of onions instead of three, which was still more than enough onion for me. I had it over egg noodles, as suggested. It was delicious, and one I’ll definitely keep in my recipe book for future days.
I am cooking this right now. Except, I didn’t have an onion, so I used a shallot and some dried minced onion. And I couldn’t find any thyme, so I’m using Herbs de Provence. It smells wonderful. One day I will make sure I have the proper ingredients before cooking it, heh heh.