Beer-Braised Chicken & Peas

Beer-Braised Chicken & Peas

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Makes: 4 servings

Prep: 10 mins

Cook: 50 mins

Ingredients
  • 3 3/4 pounds chicken parts (2 breasts, 2 thighs, 2 drumsticks and 2 wings)
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 1 small red onion, finely chopped
  • 1/2 cup pale aie, such as Sam Adams
  • 2 tablespoons mild grainy mustard
  • 2 cups frozen peas, thawed and drained
Directions

    HIT THE HEAT:

  1. Preheat the oven to 350 degrees. Season the chicken with 1/2 tsp. salt. In a large, ovenproof skillet fitted with a lid, heat the oil over medium heat. Add the chicken and cook, turning occasionally, until browned, about 15 minutes; transfer to a plate. Add the onion to the pan and cook until the edges are golden, about 5 minutes.
  2. ADD LIQUID:

  3. Using a wooden spoon, stir in the beer and mustard, scraping up any browned bits from the bottom of the pan.
  4. COVER AND SIMMER:

  5. Return the chicken to the skillet, cover and transfer to the oven. Cook, turning once, until a meat thermometer inserted into the thickest parts registers 160 degrees and the sauce begins to thicken, about 25 minutes (as shown above).
  6. FINISH THE DISH:

  7. Using a slotted spoon, transfer the chicken to a deep serving dish. Place the skillet over high heat and add the peas. Cook until the peas are tender but still green and the sauce is thickened, about 5 minutes; season with salt and pepper. Spoon the sauce and peas over the chicken. Serve immediately.
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