Beer Braised Chicken Thighs






1 hr 30 min

Beer Braised Chicken Thighs


8 Empire Kosher® Chicken Thighs

1 bottle stout lager

2 teaspoons kosher salt

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

4 onions, cut into 1/2 moon rings

4 cloves garlic minced

2 tablespoons fresh tarragon

2 tablespoons Dijon mustard

1 bottle stout lager

1/4 cup maple syrup


  1. Place the chicken thighs in a large bowl. Pour the lager over the chicken. Cover and refrigerate overnight.

  2. Remove chicken from lager (discard lager) and pat dry with a paper towel.

  3. Season the chicken with kosher salt, paprika, garlic powder, and onion powder.

  4. In a large skillet on medium high heat, sear 4 thighs on both sides until they are a deep brown color.

  5. Remove and set aside, braise the other 4 thighs, and set aside.

  6. Reduce heat to medium. In the same pan, add the onions and sauté until translucent and then begin to brown, about 10 minutes.

  7. Add in garlic and tarragon, sauté for another 2 minutes.

  8. In a small bowl, whisk together mustard, lager and maple syrup and pour over onions. Bring to boil.

  9. Return the chicken to the sauté pan. Once the sauce comes to a boil again, lower heat to a simmer.

  10. Cover and cook for 1 hour and 30 minutes.

Kashrut Note: While many beers are kosher and some rabbinical authorities hold that they do not require kosher certification (a hechsher), stout lager is different. Some stout beers are fermented with a lactose enzyme and can be considered “dairy.” Check for kosher certification and pareve designation.

Contributed by Naomi Nachman