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Belgian wheat ale is the star in this simple braised chicken
Milk Street Bowtie Beer-Braised Chicken with Parsnips and Carrots

Beer-Braised Chicken with Parsnips and Carrots

1 hour 20 minutes active

Free

Belgian wheat ale, a light yet flavorful unfiltered beer, is the cooking liquid for this simple braised chicken. We liked Hoegaarden, an imported brew, but a domestic Belgian-style beer, such as Blue Moon Belgian White, would be equally good. The ground coriander echoes the spices used in this type of ale, and it complements the earthy sweetness of the root vegetables. To toast the ground coriander, heat it in a small skillet over medium, stirring frequently, until fragrant, about 30 seconds. Serve with warm crusty bread.

3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry
Kosher salt and ground white pepper
1 tablespoon grapeseed or other neutral oil
8 small shallots (8 ounces), halved and peeled
4 medium carrots, peeled and cut on the diagonal into 1-inch pieces (2 cups)
2 medium parsnips, peeled, halved lengthwise and cut into 1-inch pieces (2 cups)
5 medium garlic cloves, smashed and peeled
1 tablespoon ground coriander, toasted
1 12-ounce bottle Belgian wheat ale
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1/2 cup fresh dill, finely chopped
Ingredients
  • 3

    pounds bone-in, skin-on chicken thighs, trimmed and patted dry

  • Kosher salt and ground white pepper

  • 1

    tablespoon grapeseed or other neutral oil

  • 8

    small shallots (8 ounces), halved and peeled

  • 4

    medium carrots, peeled and cut on the diagonal into 1-inch pieces (2 cups)

  • 2

    medium parsnips, peeled, halved lengthwise and cut into 1-inch pieces (2 cups)

  • 5

    medium garlic cloves, smashed and peeled

  • 1

    tablespoon ground coriander, toasted

  • 1

    12-ounce bottle Belgian wheat ale

  • 2

    tablespoons Dijon mustard

  • 2

    tablespoons cider vinegar

  • ½

    cup fresh dill, finely chopped

Directions
  1. 01
    Heat the oven to 350°F with a rack in the lower-middle position. Season the chicken thighs on both sides with salt and pepper. In a large Dutch oven over medium-high, heat the oil until just smoking. Add the chicken skin side down and cook until well browned, 4 to 5 minutes. Turn and cook until the second sides are browned, another 4 to 5 minutes. Transfer the chicken, skin side up, to a plate and set aside.
    See Demo
  2. 02
    Reduce the heat to medium and add the shallots, carrots, parsnips and garlic. Cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Stir in the coriander and beer, then scrape up any browned bits on the bottom of the pan. Add the mustard and ½ teaspoon salt, then bring to a simmer over medium-high. Return the chicken skin side up to the pot, nestling the pieces in the sauce. Cook, uncovered, in the oven until the vegetables are tender and the chicken reaches 175°F, about 40 minutes.
    See Demo
  3. 03
    Transfer the chicken skin side up to a serving platter. Set the pot over medium and bring the braising liquid to a simmer. Cook, stirring frequently, until the slightly thickened, about 5 minutes. Taste and season with salt and pepper. Stir in the vinegar and ¼ cup of the dill. Pour the braising liquid and vegetables around the chicken and sprinkle with the remaining dill.
    See Demo
Tip: Don’t cover the pot before placing it in the oven. By leaving it uncovered, the chicken skin is able to crisp and the liquid reduces slightly.
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Beer-Braised Chicken with Parsnips and Carrots

Get Ready to Cook

4

Servings

1 hour

20 minutes active

Tip

Don’t cover the pot before placing it in the oven. By leaving it uncovered, the chicken skin is able to crisp and the liquid reduces slightly.

Ingredients
  • 3

    pounds bone-in, skin-on chicken thighs, trimmed and patted dry

  • Kosher salt and ground white pepper

  • 1

    tablespoon grapeseed or other neutral oil

  • 8

    small shallots (8 ounces), halved and peeled

  • 4

    medium carrots, peeled and cut on the diagonal into 1-inch pieces (2 cups)

  • 2

    medium parsnips, peeled, halved lengthwise and cut into 1-inch pieces (2 cups)

  • 5

    medium garlic cloves, smashed and peeled

  • 1

    tablespoon ground coriander, toasted

  • 1

    12-ounce bottle Belgian wheat ale

  • 2

    tablespoons Dijon mustard

  • 2

    tablespoons cider vinegar

  • ½

    cup fresh dill, finely chopped

Step 1 of 3

Cook the chicken

3
pounds bone-in, skin-on chicken thighs, trimmed and patted dry
Kosher salt and ground white pepper

Heat the oven to 350°F with a rack in the lower-middle position. Season the chicken thighs on both sides with salt and pepper.


In a large Dutch oven over medium-high, heat the oil until just smoking. Add the chicken skin side down and cook until well browned, 4 to 5 minutes. Turn and cook until the second sides are browned, another 4 to 5 minutes. Transfer the chicken, skin side up, to a plate and set aside.

Step 2 of 3

Add the beer and continue to cook

8
small shallots (8 ounces), halved and peeled
4
medium carrots, peeled and cut on the diagonal into 1-inch pieces (2 cups)
2
medium parsnips, peeled, halved lengthwise and cut into 1-inch pieces (2 cups)
5
medium garlic cloves, smashed and peeled
1
tablespoon ground coriander, toasted
1
12-ounce bottle Belgian wheat ale
2
tablespoons Dijon mustard
½
teaspoon kosher salt

Reduce the heat to medium and add the shallots, carrots, parsnips and garlic. Cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Stir in the coriander and beer, then scrape up any browned bits on the bottom of the pan.


Add the mustard and ½ teaspoon salt, then bring to a simmer over medium-high. Return the chicken skin side up to the pot, nestling the pieces in the sauce. Cook, uncovered, in the oven until the vegetables are tender and the chicken reaches 175°F, about 40 minutes.

Step 3 of 3

Transfer, season and serve

2
tablespoons cider vinegar
½
cup fresh dill, finely chopped
Kosher salt and ground white pepper

Transfer the chicken skin side up to a serving platter. Set the pot over medium and bring the braising liquid to a simmer. Cook, stirring frequently, until the slightly thickened, about 5 minutes. Taste and season with salt and pepper. Stir in the vinegar and ¼ cup of the dill.


Pour the braising liquid and vegetables around the chicken and sprinkle with the remaining dill.

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