I love to braise meats. Something magical happens when things slowly cook over a period of time; drab, tough meats (which also tend to be inexpensive) become tender and extremely flavorful.
This recipe is a great one to have on hand because you can tailor it to your particular tastes and come up with a new dish just by changing a couple of ingredients. Do you like more of an Asian style? Substitute Teriyaki sauce for the barbecue sauce. Want Italian? Substitute a tomato-based pasta sauce and add a little oregano. Don't like carrots? Substitute onions or peppers. You get the idea so let your creativity loose and let me know what you come up with.
To prepare this rich and hearty dish in a slow cooker, place the carrots and garlic in a slow cooker, top with the chicken and pour the beer and barbecue sauce over everything. Cover and cook on low 8 to 9 hours. It’s best served with mashed potatoes.
8 bone-in chicken thighs, skin removed
1 teaspoon freshly cracked black pepper
Vegetable cooking spray
1 (1-pound) bag baby carrots
2 teaspoons crushed garlic
1 (12-ounce) bottle ale- or lager-style beer
1 cup barbecue sauce*
Trim excess fat from chicken, sprinkle with pepper. Spray a Dutch oven with cooking spray and place over medium-high heat. When hot, add chicken and cook 3 minutes per side or until browned. Add carrots, garlic, beer and barbecue sauce and bring to a boil; reduce heat and simmer 20 to 25 minutes, uncovered, or until chicken is cooked through and carrots are tender.
Serves 4
*For testing purposes only, I used Stubb's Hickory Bourbon Bar-B-Que Sauce.
Chicken illustration by Alyson Thomas.
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* * * * * by heichezi!!!!!!!
Posted by: christian | 05/16/2012 at 09:16 PM