By Jamie Preuss 3-Minute Read
Welcome to The Kitcheness, a food and recipe series from Womaness whipped up with you (and your fabulous taste) in mind.
You're already a fan of her protein-packed snack ideas (especially since studies show dietary protein is one key to aging well). So we're delighted to feature another protein-focused recipe from Jamie Preuss, creator of some of the most fresh, seasonal, and approachable recipes around at So Happy You Liked It.
"My Beer-Braised Chicken with Pancetta is a simple and delicious supper," explains Jamie. "Chicken turns extra tender when braised in beer and aromatics. It’s a delicious dinner packed with flavor. And it smells heavenly!"
This recipe features salty pancetta, onions and garlic, tender bone-in chicken, and, as its title illustrates, beer. This recipe is simple and quick, resulting in flavorful and scrumptious results. Read on to learn more about this exquisite dish.
How To Make Beer-Braised Chicken
Braising chicken (or any meat for that matter) is simple. It uses both dry and wet heat:
You’ll first brown the meat in fat, whether it be olive oil, butter, or rendered fat from bacon, or in this case, pancetta. This offers a golden exterior that also adds lots of flavor.
The browned meat will then be gently simmered in liquid along with other ingredients and aromatics.
The end result? A juicy, succulent, and wildly flavorful dish that’s easier than you think!
Ways To Make This Dish Your Own
As mentioned, braising requires liquid to not only gently simmer the meat, but to infuse flavor as well. That said, you can choose from a number of options:
• Coconut milk
• Cream (as an addition)
Additionally, you can use different aromatics and ingredients to customize your own braised chicken! A few ideas to inspire you:
• Citrus like lemon or lime
• Sweet potatoes
• Squash, like butternut or delicata
What To Serve With Beer-Braised Chicken
Add one or two of these delicious recipes by Jamie on the side:
Tools You Need To Make Beer-Braised Chicken
Beer-Braised Chicken with Pancetta
Prep Time: 15 minutes
Cook Time: 20 minutes
• 4 oz. pancetta
• 2 lbs bone-in chicken thighs, drumsticks, or mixture
• 1 - 2 teaspoons salt
• 2 teaspoon black pepper
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 12 oz beer of choosing (I used Oktoberfest)
• Chopped rosemary, to garnish
1. In a medium-sized Dutch oven or oven-safe pan over medium heat, add pancetta and sauté until golden brown and fat has rendered. Use a slotted spoon to remove pancetta and set aside.
2. Season chicken with salt and pepper. Add to pan, searing the chicken in the rendered fat from the pancetta until golden brown. Remove from pan and set aside.
3. Add chopped onion and garlic to the pan next, sautéing until fragrant. Add chicken back to the pan, along with pancetta. Pour beer over the chicken, and bring mixture to a simmer.
4, Once simmering, turn the heat off, cover the pot, and place in a 400-degree oven for 20 minutes. Cook until the chicken is 165 degrees.
5. Serve chicken with sauce alongside your favorite sides. Garnish with rosemary!
How can I lighten up this recipe?
You can help reduce the calories this recipe in a number of ways:
• Swap the pancetta for turkey bacon or omit it entirely (use olive oil in place of the rendered fat from the pancetta).
• Use wine or chicken stock for the braising liquid.
• Serve with sauteed greens and mashed cauliflower (or whatever your favorite side dish is!).
What are some other dishes that are perfect for autumn?
We highly recommend these recipes by Jamie for any cold-weather feast:
Photo credit: Jamie Preuss
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