Beer-Braised Barbecued Chicken
In our 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.
Ingredients:
- 4 lb. chicken thighs, drumsticks and wings
- Salt and freshly ground pepper, to taste
- 4 Tbs. 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 of corn, boiled until tender
- Herb Compound Butter for serving
Directions:
Season the chicken with salt and pepper.
In a Dutch oven over medium-high heat, warm 3 Tbs. of the oil until almost smoking. Working in batches, brown the chicken on all sides, about 3 minutes per side. Transfer to a platter.
Add the remaining 1 Tbs. 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.
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.
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.
Transfer the chicken to a platter and brush with more sauce. Serve with corn and herb compound butter. Serves 4.
In a Dutch oven over medium-high heat, warm 3 Tbs. of the oil until almost smoking. Working in batches, brown the chicken on all sides, about 3 minutes per side. Transfer to a platter.
Add the remaining 1 Tbs. 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.
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.
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.
Transfer the chicken to a platter and brush with more sauce. Serve with corn and herb compound butter. Serves 4.
Williams-Sonoma Kitchen.