Guinness Braised Chicken
- 2 ½ - 3 pounds bone-in, skin-on chicken legs
- 1 large onion, cut into thin half-moons
- 1 ½ cups Guinness Extra Stout
- ½ cup chicken or beef broth
- 1 cup loosely filled with Italian (flat) parsley leaves - divided into two half cups
- 1 Tb molasses
- 1 large pinch + 1 tsp salt
- 1 tsp black pepper
- Canola Oil
Heat several tablespoons of oil in a very large skillet (large enough to hold your chicken flat without space between the pieces)
Pat your chicken dry. I think. It used to be that folks said rinse then pat dry (and food safety experts do not like that advice, which is good because I didn’t like doing it). Do you still need to pat it dry if you aren’t rinsing? Until Serious Eats explains things to me, I’ll hedge my bets and do it.
Cook the chicken at medium / medium-high heat (enough to sizzle, not enough to spit) until it is browned on both sides (it seems to take 6 minutes a side for me - if you start to flip the chicken and it feels stuck on the bottom, it’s not done yet). Remove chicken to a plate.
[Full disclosure: Mark Bittman says you can skip the chicken browning step when you are making a braised chicken dish, but I disagree. You can choose your side in the debate]
Add onions to the saucepan (don’t clean it, keep all those chicken juices in place) - sprinkle with salt and then cook on low heat until they turn brown, stirring occasionally. Add in remaining ingredients except ½ cup parsley. Add chicken, cover, and simmer on low heat for 15 minutes. Flip the meat and simmer another 10 - 15 minutes uncovered until cooked through. Adjust salt. If you want to reduce the sauce further, remove the chicken and simmer it. Stir in the remaining parsley while the sauce is still hot enough to wilt it.