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Golden brown honey rosemary chicken thigh sits atop a pile of caramelized onions stacked on a bed of mashed potatoes, in a handmade black pottery bowl with two handles.

Beer-Brined Honey Rosemary Chicken

Sweet and savory chicken marinated in dark ale, served with caramelized honey rosemary onions atop comforting mashed potatoes.
5 from 1 vote
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Course Main Course
Cuisine Andoran, Wheel of Time
Servings 3 servings

Equipment

  • 5qt Dutch Oven or large cast-iron skillet
  • Meat thermometer

Ingredients
  

  • 6 chicken thighs OR 2 large chicken breasts boneless preferred

Marinade

  • 2 tsp kosher salt
  • 1 cup dark ale or brown ale (a bit less than 1 bottle of beer)

Onions and Finishing

  • 2 large white onions (or 3 medium) sliced into half-moons
  • 2" sprig of fresh rosemary OR 1 tsp dried whole rosemary leaves
  • 2 cloves garlic minced
  • ¼ cup honey
  • 1 tsp Dijon mustard
  • 1 tsp kosher salt (Jacobsen Salt’s Coffee Salt is great here)
  • ½ tsp ground black pepper
  • Mashed potatoes for serving (optional)

Instructions
 

  • Remove skin from the chicken. (optional but recommended)
  • Add the chicken to a baking dish or shallow bowl. Sprinkle with 2 tsp kosher salt.
  • Pour 1 cup ale over the chicken. Cover and refrigerate for at least one hour and up to 12 hours.
  • Preheat oven to 350°F.
  • Remove chicken from marinade and allow to drain and dry on a stack of paper towels. SAVE THE MARINADE.
  • Heat Dutch oven or large cast iron skillet to MEDIUM. Add 2 Tbsp oil.
  • Add chicken to hot pan. Cook over medium heat, 6 to 8 minutes. (It may stick a little if you removed the skin; this is okay, just do your best)
  • Turn the chicken over, cook until browned on the underside; remove from the pan and set aside on a plate.
  • Deglaze the pan with 1/4 cup of the marinade.
  • Cook the onions and rosemary in the same pan on medium-high for 8-10 minutes, stirring occasionally.
  • Add the garlic to the pan, allowing to cook for about 30 seconds.
  • Add another 1/4 cup of the marinade to the hot pan. Discard any extra marinade.
  • Turn off the stove burner.
  • Stir in the honey, mustard, salt and pepper.
  • Add the chicken back to the pan and place it in the oven. Cook UNCOVERED for 25-35 minutes or until the center of the chicken reaches 190°F on a meat thermometer (165 is technically done but I find the texture is better at 190 for thighs).

Notes

Pelican Brewery’s “Bad Santa” Cascadian dark ale is excellent here. Pumpkin ale is great too. Any seasonal flavors that work with rosemary and honey will be perfect. 
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