Beer Braised Chicken Sausage
Sharing a scrumptious and easy braised chicken (sausage) recipe for all beer lovers! If you love beer and citrus, this simple braise will make you really happy!
One of comforting chicken dinner, in my family, over weekend is braised/roasted chicken. Seared chicken, braised in a flavorful broth, low and slow in oven.... then served over a bed of rice or with wheat bread. comfort at it's best! The best thing I like about braised chicken even though it needs sometime to braise, the active time spent standing in the kitchen is very less! A huge relief for Sunday dinner! After cooking all weekday at home..... seriously! no kidding, I do try to make all weekday meals at home! So, Sunday it always feels like to get something easy on the plates and call it a day! Start week afresh!
How about you?
Do you cook all weekday meals at home? What about Sunday? Does it feel like Sunday should be a takeout or easy dinner??? I mean, least cooking kind-a dinner?
Last weekend, I was out of frozen chicken, but had this spicy Chicken Sausage! So, for a change, I decided to braise chicken sausage with citrus and beer. The sweetness of citrus and beer pairs very will with spicy chicken sausage. Especially, the braising liquid mixed with simple steamed rice is really delightful! To me, it is also a great way to utilize leftover beer bottles!!
By virtue of using a lean chicken sausage, this dish has less fat-calories. You can also make this beer-braise with chicken breasts or turkey. Also, I have used Amber Lager beer, for a more intense hop flavor, you can opt for a dark lager.
I hope you had a great weekend!
Have a wonderful Monday!
You can serve Braised Chicken Sausage with:
Beer Braised Chicken Sausage
- Beer Braised Chicken Sausage
- 4 Chicken Sausage (preferrably fresh spicy chicken sausage)
- 1 Cup Yellow Onion (medium, sliced in half moons)
- 1.5 Cup Amber Lager Beer
- 1 Cup Chicken Stock
- 1/2 Cup Green Peas
- 2 Carrots (medium, thick slices)
- 1/4 Cup Orange Juice
- 1 tbsp Canola Oil
- Salt and Black Pepper (as per taste)
- Garnish and Accompaniments
- Oranges (sliced wedges, for garnish)
- Rice (steamed rice, for serving)
- Cilantro (or parsley, for garnish)
1. Heat 1 tbsp oil in a heavy bottom dutch oven. Add sausage and sear until brown on all sides. Remove from pan, and set aside.2. In same heated pan/dutch oven, add sliced onion and saute until onions are soft and have started to caramelize a bit on edges.
3. In about 5-6 minutes, onions will be somewhat like these.4. Now return sausage to the pan, with beer and chicken stock.
5. Bring to a rolling boil, then cover and cook on low-medium heat for 20-30 minutes or until liquid has reduced to half.6. After about 20 minutes, when braising liquid has almost reduced to half, add peas and sliced carrots. Cook on medium heat uncovered until carrots are just tender, not mushy. (about 5-6 minutes)
- 7. Remove sausage. If you like braising liquid thicker, continue cooking liquid on high heat until desired consistency reached. Meantime, slice the sausage and place in serving bowl. Top with desired amount of cooking liquid and serve!
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