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Pan Seared Chicken Thighs In Guinness Beer Sauce
Yield: 4-6
Mark Phillips
@chefsoutherntemp
00:10
Prep
00:30
Cook
00:40
Total Time
Ingredients & Directions
Directions
Chicken in Guinness Beer Sauce
1 cup
Guinness Beer*
1/4 cup
ketchup
1/4 cup
honey
2 tablespoons
balsamic vinegar
2 teaspoons
dijon mustard
2
garlic cloves, minced
3 tablespoons
cooking oil
8
salt
pepper
- Add 1 tablespoon olive oil and garlic to a small pan and cook for two minutes.
- Add Guinness beer, ketchup, honey, balsamic vinegar, and dijon mustard to the pan.
- Bring it to a boil over high heat, and then reduce the heat and simmer for 15 minutes, or until it starts to thicken.
- While the sauce is simmering, start the chicken by heating the remaining oil in a large frying pan over medium-high heat.
- Season chicken thighs with salt and pepper on both sides.
- Add the chicken to the pan and brown it on both sides, about 5 minutes total.
- Drain the fat from the pan, reduce the heat to medium, and then pour the slightly thickened Guinness sauce over the chicken and continue to cook the chicken, uncovered, turning it over a few times so the sauce coats both sides, for about 15 minutes, or until the sauce reduces and is thick and sticky.
- Serve with creamy mashed potatoes.
*Substitution options for Guinness beer if you don't it on hand: any other dark beer (stout, porter, ale, etc), red wine or port, cola, root beer or broth.
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Pan Seared Chicken Thighs In Guinness Beer Sauce
Mark Phillips
@chefsoutherntemp
Yield: 4-6
00:10
Prep
00:30
Cook
00:40 Total Time
Ingredients
Directions
Chicken in Guinness Beer Sauce
1 cup
Guinness Beer*
1/4 cup
ketchup
1/4 cup
honey
2 tablespoons
balsamic vinegar
2 teaspoons
dijon mustard
2
garlic cloves, minced
3 tablespoons
cooking oil
8
salt
pepper
- Add 1 tablespoon olive oil and garlic to a small pan and cook for two minutes.
- Add Guinness beer, ketchup, honey, balsamic vinegar, and dijon mustard to the pan.
- Bring it to a boil over high heat, and then reduce the heat and simmer for 15 minutes, or until it starts to thicken.
- While the sauce is simmering, start the chicken by heating the remaining oil in a large frying pan over medium-high heat.
- Season chicken thighs with salt and pepper on both sides.
- Add the chicken to the pan and brown it on both sides, about 5 minutes total.
- Drain the fat from the pan, reduce the heat to medium, and then pour the slightly thickened Guinness sauce over the chicken and continue to cook the chicken, uncovered, turning it over a few times so the sauce coats both sides, for about 15 minutes, or until the sauce reduces and is thick and sticky.
- Serve with creamy mashed potatoes.
