Beer and Onion Braised Chicken Carbonnade

I got this recipe from from the January issue of Bon Appetit magazine, but I did make a few changes. It is really good and chicken thighs are cheap. You can double the recipe for more people.

Prep time: 30 minutes
Total time: 1 hour
serving: 2

2 tablespoons unsalted butter
4 skinless, boneless chicken thighs
ground allspice
salt
pepper
1 large onion, thinly sliced
3 teaspoons brown sugar
2 bay leaves
2 teaspoons Dijon mustard
1 cup dark beer (I like Saint Arnold’s Stout, but any dark beer will work)
1/2 cup beef broth
1 teaspoon red wine vinegar
pasta (any kind you have on hand, make enough for 2)

Melt butter in a large nonstick skillet (one with a lid) over medium-high heat. Sprinkle chicken with salt, pepper, and allspice on both sides. Add chicken to skillet until brown (about 3 minutes) then flip to other side and brown. Transfer to a plate.

Add onions and 2 teaspoons of brown sugar and a sprinkle of salt and pepper. Cover and saute until golden brown, stirring occasionally, about 10 minutes. Mix in bay leaves, mustard, and remaining brown sugar. Add chicken, then beer, broth, and red wine vinegar. Bring to boil, reduce heat to medium and simmer covered for 10 minutes. Turn water on for pasta to make sure it is done around the same time. Uncover skillet and simmer until sauce thickens, turning chicken occasionally, about 20 minutes.

Serve over pasta and you are done. Very easy!