SPECIAL LAGER BRAISED CHICKEN THIGHS

Brewer’s Note: Special Lager’s distinct lemon notes are a perfect fit for this recipe, both as a pairing and as a stock for cooking!

INGREDIENTS:

1 16oz. can of Eppig Special Lager

4 chicken thighs (bone-in, skin on)

1 onion, chopped

1 fennel bulb, stem discarded and bulb cut into sticks

4 garlic cloves, minced

½ cup green olives, pitted

1 lemon, zest removed into strips

4 thyme (or lemon thyme) sprigs

1 bay leave

1 bunch flat leaf parsley, chopped

Kosher salt 

White or brown rice for serving

RECIPE:

Preheat oven to 375°F.

Generously season chicken thighs with kosher salt and place skin-side down in cold skillet (or Dutch oven). Place skillet on stove and turn to medium low.  The skin will slowly begin to render fat and brown.  Cook for approximately 15 minutes rotating the skillet occasionally until the skin is golden and perfectly crisp, then flip to sear the other side of the meat, 2 minutes.  Remove the thighs from skillet and set aside (skin-side up!). 

Add the onion and fennel to the rendered chicken fat, sprinkle with salt and sauté for 5-6 minutes. Add the garlic and cook for 2 minutes more.  Turn the heat to medium-high and add a splash of Special Lager to deglaze the skillet. Add the olives, lemon zest strips, thyme and bay leaf.  Add approximately 8 oz of Special Lager and bring to a simmer, about 2 minutes (depending on the size of your skillet, you may need to add more).  Taste the stock to see if it needs a little salt, add a sprinkle if it does.  Nestle the chicken into the skillet, skin-side up.  Transfer the skillet (uncovered) to the oven and let the chicken cook through for approximately 20 minutes (or 165°F on an instant read thermometer).  

Remove from the oven and let the chicken rest for 10 minutes.  In a bowl, add a layer of rice and spoon some stock over it along with some olives.  Place the chicken on top and garnish with parsley.  Crack open another Special Lager and enjoy!