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Asian-Braised Chicken & Vegetables

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A witbier’s coriander and orange peel notes mingle with the Asian seasonings in this hearty fall braise.

Makes: 4

  • 1 tablespoon canola oil
  • 4 bone-in chicken thighs, skin removed (about 112 pounds)
  • ½ teaspoon coarse salt
  • ¼ teaspoon freshly ground pepper
  • 1 12-ounce bottle witbier
  • ¼ cup hoisin sauce
  • 1½ teaspoons Chinese five-spice powder
  • 1 teaspoon Asian hot sauce
  • 2 pounds root vegetables (turnips, beets, rutabaga and/or celeriac), peeled and diced
  • 4 garlic cloves, thinly sliced
  • ¼ cup chopped fresh cilantro, basil and/or mint


• Preheat the oven to 350 degrees F.

• Sprinkle the chicken with salt and pepper. Heat oil in an ovenproof Dutch oven or large high-sided skillet over medium-high heat. Brown the chicken on both sides, 6 to 10 minutes total.

• In a small bowl, whisk together the beer, hoisin sauce, five-spice powder and hot sauce. Add to the pot and bring to a simmer.

• Add the vegetables and garlic. Cover the pot and bake 40 minutes. Uncover and continue cooking until the chicken and vegetables are very tender, about 30 minutes. Sprinkle with the chopped herbs and serve.


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