The parsley was only a garnish — we don’t have very much yet — but it measurably improved a dish that definitely needed a dash of green.
We’ve been making variations on this recipe for years. Although we use chicken thighs, you can use any chicken parts you like. It also works very well with rabbit.
Beer-braised Chicken with White Beans and Carrots
2 t. vegetable oil
8 bone-in chicken thighs (I use skinless)
1 large onion, chopped
6-8 cloves garlic, finely chopped
6 medium carrots, sliced
2 t. dried thyme
2-3 cups cooked white beans (canned are fine)
2 T. mustard (or 1 T. dry mustard – either way, adjust to taste)
1 12-ounce bottle of beer (don’t use a very strong or very dark kind)
1 cup chicken stock
salt and pepper to taste
chopped parsley for garnish
1. In a nonstick skillet or pot big enough to hold all the ingredients, heat the oil over high heat. When the oil is hot, add the chicken thighs. Brown them on both sides, and remove to a bowl.
2. If there is a lot of fat in the pan, remove all but enough to sauté the vegetables. Turn the heat down to medium, and add the onions. Saute until they begin to wilt, about 6-8 minutes, and then add the garlic, carrots, and thyme. Continue cooking a few minutes more.
3. Add the white beans, mustard, beer, and stock, and bring to a boil. Turn the heat down to a simmer, and return the chicken to the pot (just lay the pieces on top of the bean/carrot mixture). Cover the pan and cook until the chicken is cooked through, about 20 minutes. If you want to reduce the liquid, take the chicken out of the pot and set it aside. Keep it warm while you continue simmering the bean/carrot mixture.
4. Add salt and pepper to taste. Garnish with parsley.