Beer-Braised Chicken Thighs with Cremini Mushrooms

So I love braised chicken. It's a comfort food.  D does too, but he isn't a big egg noodle fan.  So I try to put the noodles on the menu sparingly, but I love them too.

He made this.  It had a good salt bite, and the comforting feeling was definitely there.  Considering Atlanta hasn't seen the sun going on 9 days, this hit the spot.

We had with Oven Roasted Green Beans.

Beer-Braised Chicken Thighs with Cremini Mushrooms

Photo by ALB

A wide skillet and less liquid allow for a relatively short, intense braise--less than 20 minutes, compared to many hour-long versions.

Yield: Serves 4 (serving size: 1 chicken thigh, 1/2 cup sauce, and 1/2 cup noodles)

Ingredients
6 ounces uncooked no-yolk egg noodles
3 1/2 tablespoons all-purpose flour, divided
2 teaspoons chopped fresh thyme
1/4 teaspoon paprika
4 (6-ounce) bone-in chicken thighs, skinned
1/2 teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 (8-ounce) package cremini mushrooms, halved
3/4 cup dark porter beer (used a Guinness Stout)
3/4 cup unsalted chicken stock (such as Swanson)
2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Preparation
1. Cook egg noodles according to package directions, omitting salt and fat; drain.

2. Combine 3 tablespoons flour, thyme, and paprika in a large zip-top plastic bag. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to bag; seal. Turn to coat.

3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Remove chicken from flour mixture; discard flour mixture. Add chicken to pan; cook 4 minutes or until browned. Turn chicken; cook 2 minutes. Remove chicken from pan (chicken will not be cooked through). Add onion and mushrooms to pan; cook 5 minutes or until mushrooms are browned, stirring occasionally. Stir in remaining 1 1/2 teaspoons flour, remaining 1/4 teaspoon salt, beer, stock, Worcestershire sauce, and pepper. Bring to a boil; cook 2 minutes. Return chicken to pan. Reduce heat and cook, partially covered, 15 minutes or until chicken is done. Sprinkle with parsley. Serve with noodles.

Nutritional Information
Calories: 475; Fat: 11.1 g; Sat fat: 2.3 g; Mono fat: 4.9 g; Poly fat: 2.1 g; Protein: 43 g; Carbohydrate: 45 g; Fiber: 4 g; Cholesterol: 162 mg; Iron: 4 mg; Sodium: 474 mg; Calcium: 42 mg

Cooking Light, NOVEMBER 2015