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Today my blogging friends and I are getting together for the Taste Creations blog hop. My blogging friends and I get together once a month to share recipes that include a common ingredient. This month’s common ingredient is mushrooms. I decided to make an easy and delicious one-pot recipe — braised chicken thighs with beer and mushroom sauce.

For this recipe, I used one of the most handy pots in my kitchen — a Dutch oven. A Dutch oven is a deep, heavy-duty pot with a lid. It’s a versatile pot — it can be used stovetop or in the oven. I have two Dutch ovens. I have a 1970s brown Le Creuset Dutch Oven that I found in my home’s basement. It was my mother in law’s, but she never actually used it. It was in its original packaging.

I also have a beautiful new green Lodge Enameled Cast Iron Dutch Oven. My Dutch ovens are my favorite pieces of cookware. I love that my Dutch ovens can be used stovetop or in the oven, and are quite sturdy.

If you are wondering what braising is, braising is when you lightly fry meat in oil, and then stew it slowly in liquid in a pot. A Dutch oven is perfect for braising, since the pot is perfect for the stove and oven!

Braised Chicken and Mushroom Ingredients

1 lb chicken thighs

3 cups sliced white mushrooms

1 cup sliced baby carrots

1 bottle of beer

1 bunch thyme

4 garlic cloves, minced

2-3 tablespoons olive oil

3-4 tablespoons flour

Salt and pepper, to taste

Braised Chicken and Mushroom Directions

Preheat oven to 350 degrees Fahrenheit.

Season chicken with salt and pepper.

Coat chicken with flour.

Heat Dutch oven on the stove, with heat on medium.

Add olive oil to the bottom of the Dutch oven.

Brown the chicken in the Dutch oven until lightly browned, and set aside.

Simmer the mushrooms and carrots in olive oil in the Dutch oven until soft. Add minced garlic and cook until fragrant.

Add a small amount of beer and scrape up bits from the bottom of the Dutch oven.

Place the browned chicken on the top of the vegetables in the Dutch oven.

Add the rest of the beer and the thyme.

Place the Dutch oven in the oven (I left mine uncovered) and cook until the chicken reaches 165 degrees Fahrenheit when a meat thermometer is inserted.

I recently got a new wireless remote thermometer, which makes cooking things like chicken — where it’s important that the meat reaches a specific interior temperature — much easier. I am finding that my new Tranmix Wireless Remote Digital Thermometer has made me more willing to try cooking new dishes, like this delicious braised chicken with beer and mushrooms.

With my new remote thermometer, I can cook chicken and fish to the correct temperature without overcooking it and drying it out. The thermometer ensures that I get tasty chicken and fish every time.

Check Out My Friends’ Mushroom Recipes

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