Oh, fall cooking, how I love thee. While I haven't fully transitioned to fall/winter fare such as short ribs and chuck roasts, I was so excited to get back into braising on Sunday. No, braising doesn't need to be strictly a fall cooking method, but it really makes me feel like the cold and cozy days are just around the corner. The delicious aroma that takes over the house, the impossibly moist and tender meat, and the sound of a low simmer coming from the oven - I love it all. That was all so cheesy, but true.
I've said it before and I'll say it again: braised chicken should be in everyone's go-to repertoire. It produces the most tender and flavorful chicken - and you can braise it in just about anything you like. Since it's tailgating season, and it's fall, and I'm from Wisconsin - I chose beer this past weekend. And boy, what a simple and home-y tasting dinner. I recommend.
- 3 lbs chicken parts, bone-in, skin-on (I went with breasts and drumsticks, my fave)
- 2 tablespoons olive oil
- 1 onion, diced
- 1 tablespoon butter
- 1 bottle pale or wheat ale (I used Sierra Nevada)
- Chicken Broth
- 3 tablespoons grainy mustard
- 1 tablespoon brown sugar
- 6 large carrots, chopped into 3-inch pieces
- Cremini mushrooms (however many you like)
- 1-2 cups frozen peas
- 2 tablespoons corn starch, whisked with 2 tablespoons water
Pat the chicken dry, sprinkle with S&P, and preheat the oven to 300 degrees. Heat the olive oil in a large dutch oven, then brown the chicken on all sides...about 10 minutes or so. Work in batches if necessary.
Transfer the chicken to a plate, add the butter, and cook the onion for about 5 minutes. De-glaze the pan with the beer, and cook for a few more minutes. Stir in the mustard and brown sugar. Place the chicken back in the pot, and add a little chicken broth until the chicken is about half covered (just about a cup or so). Place in the oven for 1 1/2 to 2 hours...somewhere in between is fine. The chicken will be fall-apart tender!
Move the pot over medium-high heat on the stove. Transfer the chicken to a plate. Add the carrots to the sauce, and cook for 5-7 minutes. Add the mushrooms and cook for a few more minutes. Add the peas and let them heat through. Stir in the corn starch/water mixture (mixing thoroughly), and add the chicken back to the pot. Cover, and let cook for 5-10 more minutes, or until ready to eat.
Serve the chicken and vegetables with plenty of sauce spooned over it, and hopefully over the mashed potatoes you are serving as well. Happy cooking!