Beer Braised Chicken and Onions

Ingredients

• 1 Tbsp unsalted butter
• 6 chicken thighs, about 2 to 2 1/2 pounds
• Salt
• 3 pounds yellow onions, sliced 1/4-inch thick, root to stem, about 6-8 cups sliced
• 1 Tbsp brown sugar, packed
• 2 bay leaves
• 2 teaspoons dried thyme
• 2 Tbsp smooth Dijon mustard
• 1 1/2 cups dark beer
• 1 cup chicken stock
• Freshly ground black pepper

Directions

1. Set a large, sturdy lidded pot, like a Dutch oven, over medium-high heat and melt the butter. Blot the chicken thighs with paper towels, then place them in the pot skin side down. Season the meat side lightly with salt, and brown the chicken thoroughly on both sides.
2. Transfer the browned thighs to a bowl. The skin will have released a fair amount of fat, so pour off all but 2 tablespoons from the pot, being careful to leave the browned bits behind. Do not send the extra fat down the sink; pour it into a jar instead.
3. Reduce the heat to medium and add the sliced onions to the pot. Sprinkle the brown sugar over them if you are using it; it is optional, but it will boost the onions’ sweetness. Cook, stirring now and then, until the onions start to take on color, about 15 minutes.
4. Stir in the bay leaves, thyme, mustard, 2 teaspoons of salt, and the beer. Use a wooden spoon to loosen the browned bits from the bottom of the pot, then return the chicken thighs to the pot and add the chicken stock. Bring everything to a simmer.
5. Cover the pot and cook for 45 minutes. Remove the lid and continue simmering briskly until the liquid has reduced significantly and the chicken is tender enough that it wants to slip from the bone, between 45 minutes and 1 hour.
6. If your stock was unsalted or low sodium, the dish will probably need a little more salt. Season with freshly ground black pepper and add more salt to taste.
7. Serve over egg noodles, or with rice or potatoes.