The cold has finally been conquered. I can now happily breathe deeply, which I am incredibly thankful for; not being able to smell this Beer Braised Chicken would be a major bummer.
Today I am here to tell you about braising and why you should start braising ALL THE THINGS.
“But Jess, I don’t know how to braise. It sounds hard. Can’t I just roast or saute or fry?”
Friends, you could absolutely do all of those things, but make no mistake: braising is one of the easiest, most affordable ways to put a hearty dish on your dinner table with little effort.
- 1 tbsp vegetable oil
- 3 1/2 to 4 lbs bone-in, skin-on chicken thighs, patted dry
- 2 shallots, peeled and diced
- 1 lb cremini mushrooms, cleaned, dried, and sliced
- 1/2 cup pumpkin beer (or your favorite wheat beer)
- 2 cups chicken stock
- 2 tbsp butter or reserved drippings from braised chicken
- 1 1/2 cups arborio rice
- 1/2 cup pumpkin beer (or substitute with your favorite)
- 5 1/2 cups warm chicken stock
- 4 tbsp pumpkin puree
- 1/3 cup shredded Parmesan cheese