Beer Braised Chicken in the Copper Chef Pan!

Hey, Guys! It’s Eric Theiss again.

What’s better than drinking beer in the summertime? Cooking with it! Today I want to share with you one of my favorite, fast & easy 1-pot meals: Beer Braised Chicken. In one of the best pans for cooking: The Copper Chef Square Pan.

This recipe is perfect for the warmer weather because it’s filling yet also light. Plus, it practically cooks itself— all in one copper pan. Cooking with the Copper Chef Square Pan means you don’t have to clutter your kitchen with a separate frying pan, saute pan, and baking pan.

Because Copper Chef replaces all of them. It’s heat resistant up to 800 degrees so after we put everything together on the stovetop, we’re just going to slide it into the oven.

Plus, Copper Chef’s Cerami-Tech Non-Stick Technology means there’s practically no clean-up. Not only is it dishwasher safe, nothing sticks to the state-of-the-art ceramic coating.

And I don’t know of any other nonstick frying pans that can say that.

One of the best things about my Beer Braised Chicken recipe is that you can do so many things with the leftovers. This chicken comes out so juicy, it’s delicious the next day in a soup or sliced inside a sandwich or on top of a salad. Absolutely perfect for the summertime.

Tip: Don’t forget to reserve the pan drippings to use as an au jus at the end!

Eric Theiss’ Beer Braised Chicken

Serves 5

Ingredients

5 lb chicken

1 can beer (lager)

1 cup chicken stock

1 onion, diced large

2 carrots, large, cut on the bias

8 baby red potatoes

1 Tbsp. Caraway seeds

1 Tbsp. dry mustard

1 Tbsp. parsley & marjoram, chopped

1 tsp. salt

1 tsp. pepper

Directions

**Pre-Heat oven to 350 degrees.

  1. Rinse and remove innards from chicken. Tie legs together for even cooking.
  2. Place chicken in the Copper Chef pan. Rub with spices.
  3. Place vegetables along the sides of the chicken in the pan in this order: potatoes, carrots, onions.
  4. Pour beer along the side of the pan so spices don’t wash off chicken.
  5. Cover the Copper Chef pan with the lid. Place on the stovetop on medium to high heat. Once it comes to a boil, put the pain in the pre-heated oven for 30 minutes. Use two hands to carry the pan by the handles.
  6. After 30 minutes, carefully remove the lid from the Copper Chef pan. Turn up the oven to 400 degrees to brown the chicken.
  7. Once the chicken has cooked, serve with potatoes, carrots and onions from the pan.
  8. Reserve the pan drippings as an au jus.

For more information, tips & tricks, and amazing recipes, go to www.copperchef.com.

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