This dish is another great example of stretching your buck to its maximum. Leg quarters can always be found at a great price, but when they’re on sale the cost is almost too good to be true. I picked up 5 for less than $2.50, so needless to say, this went a long way in our house for next to nothing. All of the other ingredients are basic pantry items…and if you aren’t a beer drinker, invite company over to enjoy this dish and offer the rest of the six pack to them 🙂
Some people commented on my Facebook page that they were looking forward to this recipe. I’m happy to be sharing it today! We really liked it – the taste, the smell, the price (dirt cheap!), the comfort…the perfect dish to add to your fall/winter rotation.
This would be great with any cut of chicken, and other starch sides I’d recommend are mashed potatoes and couscous.
Beer and Onion Braised Chicken
slightly adapted from Tuesday Recipe
5 leg quarters, bone in and skin on
salt and pepper
1/2 teaspoon allspice
2 tablespoons canola oil
2 yellow onions, sliced
1 tablespoon brown sugar
2 bay leaves
2 teaspoons Dijon mustard
1 (12 ounce) bottle dark beer
Preheat oven to 375 degrees. Heat oil in a 6 quart dutch oven over medium high heat. Sprinkle salt, pepper and allspice over chicken and add to pot. Cook both sides until brown. Transfer to plate. Do this twice if all chicken doesn’t fit at once.
Add onions and stir until slightly soft. Stir in brown sugar and reduce heat to medium low. Cover and cook until onions are golden brown, about 10 minutes (stir a few times). Add bay leaves, mustard and beer, and bring to a boil.
Place chicken in pot along with juices from plate. Transfer pot to oven (do not cover) and cook for about 40 minutes, or until meat is very tender and sauce has slightly reduced.