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Beer-Braised Chicken

Beer-Braised Chicken over White Cheddar Grits

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Recipe Details

Story

We love using beer to braise meat, because of the incredible depth of flavor and tender texture it provides (plus, you can sip on the rest of it while you cook!). Here, chicken thighs are cooked down with chicken stock (or, if you have some on hand, ale), along with onions, tomatoes, and a little apple cider vinegar. Served over buttery, cheesy grits, this chicken dinner is the ultimate bowl of comfort. 

Tags

  • Stovetop Only

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 890
  • Protein 71g
  • Total Carb 78g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chives
    1/2 ounce
    chives
  • yellow onion
    1
    yellow onion
  • chicken thighs
    4
    chicken thighs
  • shredded white Cheddar cheese
    2 ounces
    shredded white Cheddar cheese
  • sweet paprika
    1 teaspoon
    sweet paprika
  • apple cider vinegar
    1 1/2 tablespoon
    apple cider vinegar
  • Worcestershire sauce
    1/2 tablespoon
    Worcestershire sauce
  • dark brown sugar
    1 teaspoon
    dark brown sugar
  • 14.5-ounce can diced tomatoes
    1
    14.5-ounce can diced tomatoes
  • chicken stock
    8 ounces
    chicken stock
  • quick-cooking grits
    1 cup
    quick-cooking grits
  • unsalted butter
    3 packets
    unsalted butter

What You’ll Need

  • beer (optional)
  • olive oil
  • kosher salt
  • black pepper
  • 12" large high-sided pan with lid
  • 6" small pot with lid

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse chives and thinly slice. Peel onion and cut into small dice. Pat chicken dry with paper towel and season all over with paprika and ½ teaspoon salt.

  2. Sear chicken

    Sear chicken

    Heat a large high-sided pan over medium-high heat. Carefully hover your hand a few inches away—when you can easily feel heat, add chicken skin-side down. Sear until skin is golden brown and easily lifts from pan, 5 minutes. Flip and sear opposite side, about 1 minute more (it'll finish cooking in Step 4). Transfer chicken to a plate, skin-side up. Discard almost all excess fat from pan, leaving behind a thin layer.

  3. Make sauce

    Make sauce

    Reduce heat under pan to medium and add onion. Cook, stirring, to soften, 3-5 minutes. Add apple cider vinegar and Worcestershire sauce and cook until liquid is reduced by half, about 30 seconds. Add brown sugar and half of diced tomatoes and their juices. Add ½ cup beer; alternatively, use ½ container chicken stock, which makes for an equally flavorful braise. Increase heat to high and bring to a boil.

  4. Braise chicken

    Braise chicken

    Return chicken to pan, submerging at least halfway in sauce. Cover pan, reduce heat to medium, and simmer until chicken is cooked through and no longer pink,10-12 minutes. Then, transfer chicken to a plate, leaving sauce behind. Increase heat under pan to medium high and simmer until sauce is reduced by half, 3-5 minutes. Meanwhile, shred chicken using 2 forks or roughly chop, discarding skin and bones.

  5. Cook white Cheddar grits

    Cook white Cheddar grits

    In a small pot, bring 4 cups water to a near-boil over high heat (it should just be lightly bubbling). Whisk in grits and ½ teaspoon salt until smooth. Reduce heat to medium low and cover. Cook, whisking occasionally, until thickened, 5-7 minutes. Remove pot from heat. Whisk in white Cheddar and butter to melt. Taste and add salt and pepper as desired.

  6. Plate braised chicken

    Plate braised chicken

    Divide white Cheddar grits between serving bowls (then, we recommend rinsing the pot ASAP to make cleanup easier, since cooled grits can be a tough scrub). Top with braised chicken, spoon over sauce from pan, and garnish with chives. Dig in! Save remaining tomatoes and stock for a soup.

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