Beer Braised Chicken Thighs!

Andrew Mantini came up with the awesome dish! Thanks Andrew for submitting the recipe!

Ingredients –

2 Tbs. Creole seasoning (such as Tony Cachere’s)

2 Tbs. Extra Virgin Olive Oil

1 pound boneless, skinless chicken thighs

1 onion, chopped

1 package of baby bella mushrooms, quartered

4 cloves of garlic, minced

1 oz. gin

1 Tbs. flour

1 bottle Terrapin Golden Ale

1 handful of parsley, roughly chopped

1 Tbs. fresh Thyme, roughly chopped

¼ cup half and half

Salt

Pepper

Directions –

Clean chicken thighs and remove unnecessary fat. Pat them dry and coat with Creole seasoning. Heat oil over medium-high heat in heavy braising pot or dutch oven. Once the oil is hot, add chicken thighs and brown on each side for 2-4 minutes. Once the thighs are browned, add chopped onions and sauté for 5 minutes. Add garlic and cook until fragrant, about 2 minutes. Next, add baby bella mushrooms and sauté for 3-4 minutes. Then add gin to deglaze pan. Mix onions, garlic and mushrooms together while scraping up browned bits from pan. Add flour and mix. Once mixture has thickened, add Terrapin Golden Ale. Make sure the chicken thighs are completely covered in beer. Add more beer if one bottle does not cover everything. Once pot begins to boil lower heat and lightly simmer chicken for 45-50 minutes until chicken pulls apart easily. After the chicken is done, remove each thigh and turn heat back to medium-high. Add parsley, thyme, and half and half. Cook until sauce reduces and is thick. Season the sauce with salt and pepper to your taste. Serve chicken and sauce over brown rice or cheese grits. This dish pairs well with the Golden Ale or Rye Pale Ale. Enjoy!