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Ingredients
Method
- 8 bone-in, skin-on chicken thighs
- 330ml pilsner
- 2 tbsp wholegrain mustard
- 4 garlic cloves, sliced
- 1 onion, diced
- 200ml chicken stock
- 4 sprigs thyme
- Salt and pepper
- Oil for frying
- Brown chicken thighs skin-side down in oil over high heat until golden. Set aside. In the same pan, sauté onion and garlic until soft.
- Add beer, stock, mustard and thyme, scraping up any browned bits. Return chicken skin-side up, cover and simmer on low for 45 mins.
- Remove lid for the final 10 mins to concentrate the sauce and re-crisp the skin. Serve with mashed potato or crusty bread.
75 mins
4 serving
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