Beer- And Onion-braised Chicken Carbonnade

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter (1/4 stick)
• 4 large chicken thighs (with skin and bones)
• 3/8 teaspoon ground allspice
• 1 lb onion, thinly sliced
• 3 teaspoons packed dark brown sugar, divided
• 4 small bay leaves
• 2 teaspoons dijon mustard
• 1 cup dark beer
• 1/2 cup beef broth
• 1 -2 teaspoon red wine vinegar
• 1/2 lb egg noodles, cooked per package directions

Recipe

• 1 melt butter in large nonstick skillet over medium-high heat.
• 2 sprinkle chicken with salt, pepper, and allspice. add chicken to the skillet and saute until brown, about 4 minutes per side; transfer to a plate.
• 3 add onions and 2 tsp brown sugar to skillet; sprinkle with salt and pepper. cover and saute until deep golden brown, stirring occasionally, about 10 minutes.
• 4 mix in bay leaves, mustard, and remaining 1 tsp sugar. add chicken, skin side down, then beer, broth, and 1 tsp vinegar. bring to boil.
• 5 reduce heat to medium. simmer, covered, 10 minutes.
• 6 uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes.
• 7 season with salt and pepper and more vinegar, if desired.
• 8 serve over egg noodles.