Share

Melissa D'Arabian - Beer-Braised Chicken Legs With Bacon And Apricots

Tuesday, July 20th, 2021
Melissa D'Arabian, author of the new book, “Tasting Grace,” is helping families find grace and peace as they get dinner on the table for less than ten dollars.
Beer Braised Chicken with Bacon
Course:
Dinner
Yield:
Serves 4
Time:
Preparation Time: 25 Minutes Cooking Time: 1 Hour, 15 Minutes
I turned to the rich and malt-y beer-based stews of Belgium as inspiration for the braising medium for these chicken legs. In Belgium, beef is the protein of choice for this hearty soup, but in this recipe, i instead go for bone-in and skinless chicken drumsticks, a cup of light beer boosted with beef broth, and a couple of bacon strips to add their unmistakably comforting smoky, savory taste. Serve this heady dish with some whole grain noodles or brown rice for a truly stick-to-your-ribs meal.
INGREDIENTS:
  • 1 1/2 pounds bone-in chicken legs, legs separated from thighs, skin removed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 2 bacon strips, finely chopped
  • 1 medium sweet onion (such as maui or vidalia), halved and thinly sliced
  • 1/2 cup dried apricots, quartered
  • 1 cup light beer
  • 1 cup low-sodium beef broth
  • 1/2 cup water
  • 1 dried bay leaf
  • 1 tablespoon dijon mustard
  • 1 tablespoon finely chopped flat-leaf parsley

DIRECTIONS:

  1. Rinse the chicken and pat it dry. Season both sides of each piece of chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  2. Heat 1 1/2 teaspoons of the olive oil in a large heavy-bottomed pot or dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides, about 12 minutes total. Transfer to a paper towel-lined plate and set aside.
  3. Add the bacon to the pot and cook until crisp and browned, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and add the onion to the pot. Reduce the heat to medium low, add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper and cook until the onions are golden-brown, stirring often, about 15 minutes.
  4. Stir the apricots into the onion, cook 1 minute, then increase the heat to medium-high. Pour in the beer and let it simmer and reduce for 2 minutes. Add the beef broth, water, bay leaf, browned chicken, and bacon and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and simmer gently for 30 minutes, then uncover the pot and cook until the liquid reduces a little, about 15 minutes longer.
  5. Transfer the chicken pieces to a serving platter. Whisk the mustard into the sauce and pour over the chicken. Sprinkle with the parsley and serve.