Beer- and Onion-Braised Chicken Carbonnade

Ingredients

• 2 tablespoons unsalted butter (1/4 stick)
• 4 large chicken thighs (with skin and bones)
• 3/8 teaspoon ground allspice
• 1 lb onion, thinly sliced
• 3 teaspoons packed dark brown sugar, divided
• 4 small bay leaves
• 2 teaspoons Dijon mustard
• 1 cup dark beer
• 1/2 cup beef broth
• 1-2 teaspoon red wine vinegar
• 1/2 lb egg noodles, cooked per package directions

Directions

1. 1

   Melt butter in large nonstick skillet over medium-high heat.

2. 2

   Sprinkle chicken with salt, pepper, and allspice. Add chicken to the skillet and saute until brown, about 4 minutes per side; transfer to a plate.

3. 3

   Add onions and 2 tsp brown sugar to skillet; sprinkle with salt and pepper. Cover and saute until deep golden brown, stirring occasionally, about 10 minutes.

4. 4

   Mix in bay leaves, mustard, and remaining 1 tsp sugar. Add chicken, skin side down, then beer, broth, and 1 tsp vinegar. Bring to boil.

5. 5

   Reduce heat to medium. Simmer, covered, 10 minutes.

6. 6

   Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes.

7. 7

   Season with salt and pepper and more vinegar, if desired.

8. 8

   Serve over egg noodles.