Beer Braised Chicken with Bacon and Apricots
Description
This delicious dish is adapted from beer based Belgium beef stews. It's a savory and comforting dish is great served with egg noodles or rice.
Ingredients
1 1/2 lb. skinless, bone-in chicken legs, separated from thighs
1 t. kosher salt, divided
1/2 t. pepper, divided
1 T. olive oil, divided
2 bacon strips, finely chopped
1 medium sweet Vidalia onion, halved and thinly sliced
1/2 c. dried apricots, quartered
1 c. favorite light beer
1 c. low-sodium beef broth
1/2 c. water
1 dried bay leaf
1 T. Dijon mustard
1 T. finely chopped flat-leaf parsley
egg noodles or rice, for serving if desired
Directions
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Rinse chicken; pat dry with paper towels. Season chicken with 1/2 t. salt and 1/4 t. pepper.
Heat 1 1/2 t. olive oil in a large heavy-bottomed pot or dutch oven over medium-high heat. Add chicken; brown on all sides, about 12 minutes total. Transfer chicken to a paper towel lined platter; set aside.
Add bacon to the pot. Cook until crisp, about 5 minutes; transfer to a paper towel lined plate.
Add onion to the pot. Reduce heat to medium-low; add remaining 1/2 t. salt and 1/4 t. pepper; cook until onions are golden-brown, stirring often, about 15 minutes.
Stir apricots into the onion, cook 1 minute; raise heat to medium-high. Pour in beer; simmer and reduce for 2 minutes. Add beef broth, water, bay leaf, browned chicken and bacon; bring to a simmer; reduce heat to low; cover; simmer gently for 30 minutes. Remove cover; cook until liquid reduces a bit, about 15 minutes longer.
Transfer chicken to a serving platter. Discard bay leaf.
Whisk mustard into the sauce; pour over the chicken.
Serve chicken sprinkled with the parsley.
4 servings.