Beer-and Onion-Braised Chicken Carbonnade
Bon Appétit | January 2009
by The Bon Appétit Test Kitchen
Carbonnade is a Belgian beef stew flavored with beer, onions, and brown sugar. I’ve substituted boneless chicken breasts, and served over noodles (your call here)
Yield: Makes 4 servings
Active Time: 30 minutes
Total Time: 1 hour
ingredients
2 tablespoons (1/4 stick) unsalted butter
4 large chicken breasts
3/8 teaspoon ground allspice
1 pound onions, thinly sliced
3 teaspoons (packed) dark brown sugar, divided
4 small bay leaves
2 teaspoons Dijon mustard
1 cup dark beer
1/2 cup beef broth
1 to 2 teaspoons balsamic vinegar
preparation
Melt butter in large nonstick skillet over medium-high heat. Sprinkle chicken with salt, pepper, and allspice. Add chicken to skillet and sauté until brown, about 4 minutes per side; transfer to plate.
Add onions and 2 teaspoons brown sugar to skillet; sprinkle with salt and pepper. Cover and sauté until deep golden brown, stirring occasionally, about 10 minutes. Mix in bay leaves, mustard, and remaining 1 teaspoon sugar. Add chicken, skin side down, then beer, broth, and 1 teaspoon vinegar. Bring to boil. Reduce heat to medium. Simmer, covered, 10 minutes. Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes. Season with salt and pepper and more vinegar, if desired.
I used Jack Daniels mustard, Dragon's Milk dark beer, replaced the beef broth with a beef consommé, and added a bit of HP to the mustard step. Turns out very nicely. I might use pork tenderloin next time, or add some bacon in the mix, adding some additional flavors to be picked up as the onions caramelize.
by The Bon Appétit Test Kitchen
Carbonnade is a Belgian beef stew flavored with beer, onions, and brown sugar. I’ve substituted boneless chicken breasts, and served over noodles (your call here)
Yield: Makes 4 servings
Active Time: 30 minutes
Total Time: 1 hour
ingredients
2 tablespoons (1/4 stick) unsalted butter
4 large chicken breasts
3/8 teaspoon ground allspice
1 pound onions, thinly sliced
3 teaspoons (packed) dark brown sugar, divided
4 small bay leaves
2 teaspoons Dijon mustard
1 cup dark beer
1/2 cup beef broth
1 to 2 teaspoons balsamic vinegar
preparation
Melt butter in large nonstick skillet over medium-high heat. Sprinkle chicken with salt, pepper, and allspice. Add chicken to skillet and sauté until brown, about 4 minutes per side; transfer to plate.
Add onions and 2 teaspoons brown sugar to skillet; sprinkle with salt and pepper. Cover and sauté until deep golden brown, stirring occasionally, about 10 minutes. Mix in bay leaves, mustard, and remaining 1 teaspoon sugar. Add chicken, skin side down, then beer, broth, and 1 teaspoon vinegar. Bring to boil. Reduce heat to medium. Simmer, covered, 10 minutes. Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes. Season with salt and pepper and more vinegar, if desired.
I used Jack Daniels mustard, Dragon's Milk dark beer, replaced the beef broth with a beef consommé, and added a bit of HP to the mustard step. Turns out very nicely. I might use pork tenderloin next time, or add some bacon in the mix, adding some additional flavors to be picked up as the onions caramelize.