Beer Braised Chicken Thighs With Onions
Beer braised chicken thighs become fall-apart tender when slow-cooked in lager and caramelized onions, delivering a depth of flavor that broth-based braises cannot achieve.
Beer braised chicken thighs become fall-apart tender when slow-cooked in lager and caramelized onions, delivering a depth of flavor that broth-based braises cannot achieve.
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Mix together the salt, brown sugar, paprika, and cayenne pepper. Rub mixture over chicken.
Arrange chicken and onion in a Suvie pan. Pour the beer and chicken stock over the chicken. Insert pan into your Suvie, input settings, and cook now or schedule.
Cook using Suvie Cook Settings: Bottom Zone: Slow Cook High for 1 hour 30 minutes
After the cook, broil the chicken for 10 minutes or until skin is crispy. Serve chicken with onions and a spoonful of the liquid from the pan.
Store braised chicken and onions in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop over low heat until warmed through.
Yes. Darker beers like stouts and porters will create a more robust, bitter flavor profile. Use a beer you'd enjoy drinking—its character will shine in the dish.
The meat should shred easily with a fork and pull away from the bone. Thighs typically braise for 45–60 minutes at a gentle simmer until completely tender.
Pair with barbecue sides like coleslaw, cornbread, baked beans, or mac and cheese for a complete summer meal.
Yes. Braise fully, cool, refrigerate up to 3 days, then gently reheat on the stovetop over low heat until warmed through.
