Beer Braised Barbecued Chicken

Beer Braised Barbecued Chicken

Prep Time

 

Cook Time

60 minutes

Serves

 
Beer Braised Barbecued Chicken

In this version of barbecued chicken, the chicken is first braised on the stovetop until tender in a flavorful combination of beer and barbecue sauce, then quickly grilled just before serving. Use only thighs, drumsticks and wings for this recipe; chicken breasts will turn out dry when braised and grilled.

Recipe Courtesy of Williams-Sonoma

Ingredients

  • 4 pounds chicken thighs, drumsticks and wings
  • Salt & freshly ground pepper to taste
  • 4 tablespoons canola oil
  • 2 yellow onions, sliced 1/4 inch thick
  • 1 1/4 cups ale or lager-style beer
  • 2 1/2 cups barbecue sauce
  • 4 ears corn
  • Herb compound butter for serving (related recipe below)

Preparation

  • 1 Season the chicken with salt and pepper.
  • 2 In a Dutch oven over medium-high heat, warm 3 tablespoons of the oil until almost smoking. Working in batches, brown the chicken on all sides, about 3 minutes per side. Transfer to a platter.
  • 3 Add the remaining 1 tablespoon oil to the pan along with the onions. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the beer and barbecue sauce and bring to a boil. Add the chicken, reduce the heat to low, cover and cook until tender, about 1 hour. Using tongs, transfer the chicken to a baking sheet and let cool to room temperature.
  • 4 Meanwhile, bring the sauce to a simmer over medium-high heat and simmer until thickened, about 30 minutes. Pour the sauce into a shallow bowl and let cool to lukewarm, about 30 minutes.
  • 5 Preheat an indoor electric grill on medium-high heat. Brush the chicken on both sides with some of the sauce. Grill the chicken, turning once and brushing occasionally with more sauce, until nicely grill-marked, about 3 minutes per side.
  • 6 Transfer the chicken to a platter and brush with more sauce. Serve with corn and herb compound butter. Serves 4.
  • 7 HERB COMPOUND BUTTER: 8 tablespoons (1 stick) unsalted butter, at room temperature. 1 tablespoon chopped fresh flat-leaf parsley. 1 tablespoon chopped fresh chives. 1 teaspoon lemon zest. 2 teaspoons fresh lemon juice. Salt and freshly ground pepper, to taste. In a bowl, combine the butter, parsley, chives, lemon zest, lemon juice, salt and pepper. Mash and fold the butter and flavoring until smooth and well blended. Place a 12-inch square of plastic wrap or waxed paper on a work surface. Scrape the butter mixture onto the plastic wrap, placing it about 2 inches from the edge nearest you. Shape the butter into a horizontal cylinder about 8 inches long and 2 inches wide. Wrap the butter in the plastic wrap, then twist the ends of the plastic in opposite directions; the plastic will tighten to shape the butter into a compact log. Refrigerate until the butter is firm, about 2 hours. Just before serving, unwrap the butter and cut into 1/4-inch rounds. Makes about 8 tablespoons.

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