I came across this recipe and when I saw purple green beans and multi colored carrots at a farm stand, I had to try it. It called for beer, but I had a half empty (or half full) bottle of champagne in the fridge so I used that instead. YUM!
Beer Braised Chicken
6-8 Chicken thighs
1/2 c Flour
Salt and Pepper
4 T butter
1 c beer (or champagne)
1 large onion, half chopped and the other half sliced
Carrots, cut into 2-3 inch matchsticks, I used 6 medium sized multi colored carrots
Green Beans, trimmed, I used about a pound
Chopped fresh parsley
Combine flour, salt and pepper and dredge chicken thighs in flour mixture. Heat 1 T Butter in a large skillet and brown thighs, skin side down, for 4-5 minutes, flip and brown 4-5 minutes longer. Remove chicken from pan and remove all but 1 T of pan drippings. Add chopped onions to skillet and saute for one minute. Stir in beer (or champagne) and bring to a boil. Add chicken thighs back into skillet, cover and simmer 25 minutes. Remove cooked chicken thighs to a platter and tent with foil. Boil skillet sauce for 1 minute to reduce, then whisk in 2 T butter and stir in parsley. Season to taste with salt and pepper. Heat through and keep warm. In another skillet, melt remaining tablespoon of butter. Add sliced onion and saute til soft, about 3 minutes. Add carrots, cover and cook 5 minutes. Add green beans and 3 T water, cover and cook 5 minutes longer or until veggies are crisp tender. Divide veggies onto 4 or 5 serving plates, top each with a chicken thigh or 2 and drizzle with sauce.
We also had rainbow Swiss chard sauteed in a little olive oil and garlic over cheddar grits.
