My F&W
quick save (...)
The Food & Wine Diet

Creamy Beer-Braised Chicken with Pilsner

Creamy Beer-Braised Chicken with Green Garlic and Peas © Kristin Donnelly

These healthy recipes are all created to pair with wine (or in this case beer)—all for 600 calories or fewer.

This is one of those warming recipes for cool spring nights. The little bit of crème fraîche in the sauce is just enough to cut the bitterness of the beer. If you can find green garlic, which has a light, fresh flavor, this is a great place to use it, but the recipe will still be delicious with regular garlic.

And while a white wine would be tasty with this dish, you might as well serve it with a German-style pilsner, which has about 150 calories for a 12-ounce bottle.

Creamy Beer-Braised Chicken with Green Garlic and Peas
Active: 20 MIN; Total: 45 MIN

4 Servings
1 tablespoon olive oil
Four 6-ounce skin-on chicken thighs, excess fat trimmed
Salt and pepper
4 stalks green garlic, dark green tops removed, white and light green parts thinly sliced or 2 garlic cloves, thinly sliced.
¾ cup pilsner
1 cup low-sodium chicken broth
1 cup frozen peas
1 tablespoon crème fraîche
2 cups cooked brown rice

1. Preheat the oven to 350°. In a medium Dutch oven or cast-iron casserole, heat the olive oil. Season the chicken thighs all over with salt and pepper and add them to the pot, skin side down, and cook over moderately high heat until well browned, about 6 minutes. Flip the chicken and cook until lightly browned, 4 minutes longer. Transfer to a plate.

2. Pour off all but 1 tablespoon of the fat. Add the green garlic and cook over moderate heat until fragrant and softened, about 2 minutes. Add the beer and bring to a boil, scraping up the browned bits from the bottom of the pan; cook until reduced by half. Add the chicken broth and bring to a boil. Return the chicken thighs to the casserole and transfer to the oven; bake uncovered for 20 to 25 minutes, until the chicken is cooked through and tender.

3. Transfer the chicken to plates. Add the peas to the sauce and cook until hot, 1 to 2 minutes. Stir in the crème fraîche. Spoon the sauce around the chicken thighs and serve with the brown rice.

One serving 457 calories; 20 gm fat; 5.3 sat fat; 29 carb; 3 fiber; 25 protein

Beer: A crisp, German-style pilsner, like Victory Brewing Company Prima Pils.

Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.

Related: Cooking with Beer
33 Incredible Roast Chicken Recipes
More Great Chicken Dishes

You Might Also Like powered by sheknows

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.