Lager-Braised Oktoberfest Chicken
Braising (or pot roasting) is just a technique that slow-cooks food in a little flavorful liquid. It’s a close cousin to stewing, but uses much less liquid during cooking.
3 slices thick-cut bacon
4 to 6 (24 ounces) Gold'n Plump® Bone-In Chicken Thighs
Coarse salt and freshly ground pepper to taste
4 cups coarsely chopped green cabbage
2 cups coarsely chopped butternut squash
1 large onion, sliced
1 teaspoon fennel or caraway seed
1 bottle (12 ounces) amber lager beer or 1-1/2 cups low-sodium chicken broth
Spicy brown mustard, if desired
Heat oven to 400°F. Cook bacon in large deep skillet or Dutch oven until crisp; remove from pan, cool, and crumble. Set aside.
Season chicken with salt and pepper. Brown in bacon fat. Remove to plate. Add cabbage, squash, onion, and fennel seed to pan. Cook and stir 10 minutes. Return chicken to pan; pour in beer. Bring to a boil.
Cover pan; place in oven. Bake 35 to 40 minutes or until chicken is no longer pink near bone or in center. Serve chicken with vegetables, sprinkled with bacon and a dollop of mustard.
Cut-up Gold'n Plump® Whole Chicken or Gold'n Plump® Drumsticks may be substituted for the Gold'n Plump® Bone-In Chicken Thighs.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories450
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Calories from Fat48%
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Total Fat24g
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Saturated Fat9g
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Total Carbohydrate18g
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Protein32g
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Sugars7g
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Cholesterol145mg
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Dietary Fiber4g
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Sodium340mg
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- DAILY VALUE
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Vitamin A138%
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Vitamin C74%
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Calcium11%
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Iron14%
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- DIETARY EXCHANGES
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Starch/Bread1
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Fat2.5
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Vegetable1
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Lean Meat4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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