DOUBLE PIG’S EAR BRAISED CHICKEN THIGHS
This recipe for Double Pig’s Ear Braised Chicken Thighs takes comfort food to the next level. Made with one of our most popular brews, it will hit the spot any day of the week! Enjoy!
- 1 TBSP brown sugar
- 1/2 TBSP chili powder
- 1/2 TBSP garlic powder
- 1/2 TBSP paprika
- 1/4 TSP crushed red pepper
- pinch of salt & pepper
- 8 skin on boneless chicken thighs
- 1 medium sliced onion (white or yellow)
- 2 stalks of celery chopped
- 8-10 small carrots
- 1 TBSP olive oil
- 2 TBSP all-purpose flour
- 2-3 peeled garlic cloves
- 1 1/2 cups chicken broth
- 1 16 oz. can Double Pig’s Ear Brown Ale
Pre-heat oven to 350 degrees. Mix together brown sugar, chili powder, garlic powder, paprika, crushed red pepper, salt, and pepper, and rub on chicken thighs. Sear chicken thighs in dutch oven or any stove/oven-safe pan, then remove and drain all but a tablespoon of fat. Add onion, celery, carrots, and flour, and sautée for 5 minutes on medium heat.
Add 12 oz. of Double Pig’s Ear Brown Ale and drink the other 4 oz! Add chicken broth and garlic cloves, then add the chicken thighs back into the pan. Cover and cook in oven for 40 minutes.
Pour yourself a brew and enjoy a great dinner!
Find Double Pig’s Ear Brown Ale here at the brewery, or at a store near you.
Recipe by Arthur