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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.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

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

Instructions 

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.

Variations 

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.

Primary Product 
Possible Substitutions 
Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      450
    • Calories from Fat 
      48%
    • Total Fat 
      24g
    • Saturated Fat 
      9g
    • Total Carbohydrate 
      18g
    • Protein 
      32g
    • Sugars 
      7g
    • Cholesterol 
      145mg
    • Dietary Fiber 
      4g
    • Sodium 
      340mg
  • DAILY VALUE
    • Vitamin A 
      138%
    • Vitamin C 
      74%
    • Calcium 
      11%
    • Iron 
      14%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1
    • Fat 
      2.5
    • Vegetable 
      1
    • Lean Meat 
      4
    • 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.
Cooking Method 
Recipe Source