SMF Kitchen
@smfchicken
00:05
Prep
00:30
Cook
00:35
Total Time
Ingredients & Directions
Directions
Stout Braised Chicken Thighs
6
1 1/2 cans
Stout beer
1 cup
Chicken stock
8 oz
Cremini mushrooms, sliced 1/4"
2 tablespoons
All-purpose flour
Salt and pepper, to taste
Olive oil, canola oil blend
3
Russet potatoes
2 teaspoons
Garlic
1 1/2 cups
Heavy cream
1 cup
Medium onion, diced
1 tablespoon
Fresh, thyme
1 15 oz package
Frozen mixed vegetables
9 oz
Butter
- Heat a large Dutch oven pot on medium-high heat.
- Season chicken thighs with salt and pepper on both sides.
- Add canola/olive oil blend to Dutch oven, sear the chicken thighs on each side for 3-4 minutes or until golden brown. Remove the chicken thighs from the pot, sauté onions until golden, and then add mushrooms. Add garlic and sauté.
- Add mixed vegetables, scatter flour over top, and then stir to combine.
- Deglaze the pan with chicken stock and beer, stir to incorporate flour evenly and then add chicken thighs back into the pot. Bring up to a boil, reduce to simmer, and cover for 15-20 minutes.
- Add the mixed vegetables, fresh thyme, and season again with salt and pepper. Continue to cook one medium-low heat until thighs are tender.
- Serve braised thighs over rice or mashed potatoes.
- Peel and cut potatoes into medium sized chunks, place into a medium size saucepot, cover with cold water, and then add a generous pinch of salt. Bring up to a boil, and boil potatoes until fork tender.
- Drain potatoes into a colander, then place potatoes into a large mixing bowl.
- Heat butter and heavy cream until simmering.
- Gradually pour cream over potatoes and begin to mash with your desired tool, a potato masher or whisk works well.
- Season with salt and freshly cracked black pepper. Once potatoes are mashed, incorporate as much of the cream mixture until desired consistency.
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Stout Braised Chicken Thighs
SMF Kitchen
@smfchicken
Yield: 6
00:05
Prep
00:30
Cook
00:35 Total Time
Ingredients
Directions
Stout Braised Chicken Thighs
6
1 1/2 cans
Stout beer
1 cup
Chicken stock
8 oz
Cremini mushrooms, sliced 1/4"
2 tablespoons
All-purpose flour
Salt and pepper, to taste
Olive oil, canola oil blend
3
Russet potatoes
2 teaspoons
Garlic
1 1/2 cups
Heavy cream
1 cup
Medium onion, diced
1 tablespoon
Fresh, thyme
1 15 oz package
Frozen mixed vegetables
9 oz
Butter
- Heat a large Dutch oven pot on medium-high heat.
- Season chicken thighs with salt and pepper on both sides.
- Add canola/olive oil blend to Dutch oven, sear the chicken thighs on each side for 3-4 minutes or until golden brown. Remove the chicken thighs from the pot, sauté onions until golden, and then add mushrooms. Add garlic and sauté.
- Add mixed vegetables, scatter flour over top, and then stir to combine.
- Deglaze the pan with chicken stock and beer, stir to incorporate flour evenly and then add chicken thighs back into the pot. Bring up to a boil, reduce to simmer, and cover for 15-20 minutes.
- Add the mixed vegetables, fresh thyme, and season again with salt and pepper. Continue to cook one medium-low heat until thighs are tender.
- Serve braised thighs over rice or mashed potatoes.
- Peel and cut potatoes into medium sized chunks, place into a medium size saucepot, cover with cold water, and then add a generous pinch of salt. Bring up to a boil, and boil potatoes until fork tender.
- Drain potatoes into a colander, then place potatoes into a large mixing bowl.
- Heat butter and heavy cream until simmering.
- Gradually pour cream over potatoes and begin to mash with your desired tool, a potato masher or whisk works well.
- Season with salt and freshly cracked black pepper. Once potatoes are mashed, incorporate as much of the cream mixture until desired consistency.
