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Recipe Summary test

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • HIT THE HEAT

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  • 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.

  • ADD LIQUID

  • Using a wooden spoon, stir in the beer and mustard, scraping up any browned bits from the bottom of the pan.

  • COVER AND SIMMER

  • 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).

  • FINISH THE DISH

  • 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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