This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
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.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
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.
