FOOD & LEISURE72

In The K tchen Beer Braised Chicken Thighs

By Naomi Nachman

One of my favorite stovetop cooking techniques when I need to free up “oven real estate” is braising chicken. Braising is high heat browning of the outside followed by a long, low simmer, and it leaves chicken so juicy. You’ll love this recipe as it’s perfect for a weeknight dinner but is also elegant enough for Shabbat dinner.

Ingredients

b8 Empire Kosher® Chicken Thighs b1 bottle stout lager b2 teaspoons kosher salt b1 teaspoon paprika b1 teaspoon garlic powder b1 teaspoon onion powder b4 onions, cut into ½ moon rings b4 cloves garlic, minced b2 tablespoons fresh tarragon b2 tablespoons Dijon mustard b1 bottle stout lager b¼ cup maple syrup

Preparation

1. Place the chicken thighs in a large bowl. Pour one bottle of lager/beer over the chicken. Cover and refrigerate overnight. 2. Remove chicken from the beer/lager (discarding the liquid) and pat dry with a paper towel. 3. Season the chicken liberally with kosher salt, paprika, garlic powder, and onion powder. 4. In a large skillet on medium high heat, sear four pieces of the thighs on both sides until they are a deep brown color. Remove and set aside, sear the other four thighs, and set aside. 5. Reduce heat to medium. In the same pan add the onions and sauté until translucent and then begin to brown, about 10 minutes. Add in garlic and tarragon sauté for another 2 minutes. 6. In a small bowl, whisk together mustard, the bottle of lager, and maple syrup and pour over onions. Bring to boil. 7. Return the chicken to the sauté pan. Once the sauce comes to a boil again, lower heat to a simmer. 8. Cover and cook for 1 hour and 30 minutes. Photo by Melinda Strauss

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.