Grilled chicken is a go-to dinner at our house. Sometimes we cook a whole chicken or three directly on beer cans, and other times we make a sauce with beer. But when the weather turns cold, we like to braise chicken in beer.
Braising is a great method for the winter months. It pretty much ensures that you’ll have juicy meat, and when you have a good base (say chicken stock and beer) you can just add your favorite aromatics and let it cook.
For this easy braised chicken thigh recipe we chose garlic and rosemary, which worked perfectly with Shiner Bock — a beer that comes from the Spoetzl Brewery in the great state of Texas and one of the top selling craft beers in the country. The traditional German dark lager is a fantastic base for a braising liquid, as it boasts a gigantic malt flavor that adds a subtle sweetness to a savory dinner.
Bock-Braised Chicken Thighs
1 tablespoon butter
3 tablespoons olive oil
8 chicken thighs
6 cloves garlic, diced
3 large sprigs fresh rosemary
1 cup bock beer
2 cups chicken stock
3 cloves garlic, whole
Melt the butter with 1 tablespoon of olive oil in a large pan or Dutch oven over medium-high heat. Once bubbling, add the chicken to the pan skin side down (working in two batches as not to overcrowd the pan). Sear the thighs skin-side down for 8 minutes, then flip and allow them to cook for another 2 minutes. Once both batches have been seared and removed to a plate, cook the 6 cloves of diced garlic in the pan juices for about 30 seconds, then add the rosemary and allow to cook for another 30 seconds.
Add the beer and scrape the bottom of the pan with a wooden spoon to deglaze, then the chicken stock along with the 3 whole garlic cloves and bring to a simmer.
Add all of the chicken back to the pot, cover with a lid and allow the thighs to braise for roughly 25 minutes, or until the chicken is cooked all the way through (to 165ºF).
Serve the chicken thighs with potatoes, something green (if you’re feeling healthy) and more bock beer.