Inspired by the cocktail drink called black and brown, this beer-braised chicken recipe starts with marinating chicken pieces in dark beer and root beer overnight, browning them in plenty of hot oil then braising them in the marinade. The beer lends a richness to the overall flavor of the chicken that is tempered by the sweetness of the root beer.
Beer-braised Chicken With Pineapple and Chili
- 4 to 5 chicken thighs
- 4 to 5 chicken drumsticks
- 1 tablespoon salt
- 1/2 tablespoon pepper
- 2 cloves garlic pounded
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon caraway seeds
- 1 onion chopped
- 1 cup dark beer
- 3/4 cup root beer
- 2 to 3 cups oil for frying
- 2 finger chilies sliced
- 1 cup pineapple tidbits
- Pat the chicken thighs and drumsticks dry with paper towels. Place in a shallow bowl, add the salt and pepper, and mix well.
- Add the garlic, rosemary, thyme, caraway seeds and chopped onion to the chicken.
- Pour in the dark beer and root beer. Mix.
- Cover the bowl and marinate in the fridge overnight.
- Drain the chicken.
- Strain the marinade.
- Heat enough cooking oil in a frying pan to reach a depth of two inches.
- Brown the chicken pieces in hot oil, in batches if necessary. You're browning the chicken pieces good texture; you're not cooking them through at this point.
- While the chicken pieces brown, pour the strained marinade in a shallow pan and start heating it.
- Transfer the browned chicken pieces to the pan with the marinade.
- Add the chilies and pineapple tidbits.
- Braise the chicken (low heat!) for 30 minutes or until cooked through and the marinade has been soaked up.
- Serve the beer-braised chicken hot.
This beer-braised chicken goes well with black-eyed beans and corn salad.