For October’s giveaway, we’re featuring the Christopher Kimball 3-Knife Set—created with the folks at Zwilling J.A. Henckels. To keep your knives in tip top shape, we’re also including a Work Sharp Culinary E5 electric belt-style knife sharpening system, plus the Worksharp E5 upgrade kit.
Beer-Braised Chicken with Parsnips and Carrots
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.
pounds bone-in, skin-on chicken thighs, trimmed and patted dry
Kosher salt and ground white pepper
01Heat 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.
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