Earthy Delights Recipe

Honey Mustard & Beer Braised Chicken

Honey Mustard & Beer Braised Chicken
This recipe for Honey Mustard & Beer Braised Chicken is inspired, at least in part, by two very traditional, but very different dishes of European heritage; Carbonnade à la Flamande and Lapin à la Moutarde. Carbonnade à la Flamande is a traditional Belgian sweet-sour beef and onion stew made with beer and seasoned with thyme, bay and mustard. Carbonnade à la Flamande is usually made with a hearty Belgian or brown ale, but we’ve used a medium-bodied ale instead which won’t overwhelm the dish and which also pairs very nicely with the tang of mustard. Lapin à la moutarde, or rabbit with mustard, is a French Provencal country classic with many variations; every cook has their own take on it. Most recipes include white wine, but since we’re using a beer-based mustard, it seemed appropriate to use beer instead.

2 Tbsp olive oil
2 lb chicken thighs and drumsticks, separated, excess fat removed
Flour for dredging, about 1/2 cup
Coarse sea salt and freshly ground black pepper
4 shallots, halved lengthwise and thinly sliced
3 cloves garlic, thinly sliced
1/2 cup medium-bodied ale or lager beer
1 cup chicken stock
1/4 cup Founders Centennial IPA Honey Mustard
1 Tbsp chopped thyme leaves
Additional thyme sprigs for garnish



Preheat the oven to 375 degrees.


Heat the olive oil over medium-high heat in a large ovenproof saucepan big enough to hold all the chicken pieces.


Dredge the chicken in the flour and season generously with salt and pepper.


Brown the chicken in the hot pan, turning once, about 5 minutes per side. Do not crowd the pan; cook the chicken in batches if necessary. As the chicken is browned, transfer it to a plate and set aside.


Pour off all of the oil except about a tablespoon, but don’t wipe out the pan! Those little brown bits add a lot of flavor and will help thicken the sauce. Reduce the heat to medium-low. Add the shallots and garlic to the pan and cook, stirring occasionally, until golden, about 3-5 minutes. Add the beer, stock, mustard, and thyme. Raise the heat and bring to a boil. Return the browned chicken to the pan with any accumulated juices, cover tightly with a lid, and slide into the preheated oven. Bake until the chicken is cooked through, about 45 minutes.


Remove the chicken to a warm serving platter. Return the saucepan to the heat and bring to a boil. Cook, stirring occasionally, until reduced by half and thickened, about 8-10 minutes. Spoon the sauce over the chicken and garnish with reserved thyme sprigs.