Oktoberfest Beer Braised Chicken

Beer. Pretzels. Sausages. And then, more beer. What’s not love about Oktoberfest? This is one of the celebrations that help us get ready for the cold months ahead. And it also brings back memories of our travels through Germany, especially the time we spent in Munich. For a few years now, we’ve made it a tradition to try to do something special to join in the festivities, even if we’re just cooking at home. 

This year, we stumbled upon a chicken recipe that seemed comforting, easy to make and not too high in calories. And of course, it involves beer! What we really like about it is that, if you’re trying to cut carbs, you can easily omit the noodles and just eat the chicken with some veggies.

Oktoberfest Beer Braised Chicken 

• 6-7 Chicken thighs, skinless and boneless
• 1 Medium yellow onion, sliced
• 2 Bay leaves
• 3 Garlic cloves, minced
• 1 Tbsp of butter
• 1 Tbsp of sugar
• 1 Cup of dark beer
• 1 1/2 Cups of chicken stock
• 2 Tbsps of spicy brown mustard
• Salt and pepper to taste
• 1 Teaspoon of dried thyme
• 1 Teaspoon of sugar
• Olive oil
• Egg noodles
• Sour cream (optional)

1. Sprinkle the chicken with a pinch of salt and pepper. On a large pot or cast iron, brown the chicken with a drizzle of olive oil on medium-high heat. Remove from the pot and let it rest.

2. Using the fat drippings, sauté the onions until translucent. Add the butter, garlic, sugar, mustard, thyme and bay leaves. Cook for another minute. If the bottom starts to dry up, add a little of the chicken stock.

3. Then, add the chicken back in with the stock and the beer. Cover with a lid and cook for 50 minutes.

4. Serve over noodles with a dollop of sour cream.