CHICKEN CARBONNADE (BELGIAN BEER STEW)
1 Tablespoon unsalted butter
1 Tablespoon olive oil
4 large chicken thighs, bone-in with skin
¼ teaspoon ground allspice
1 pound onions, thinly sliced
1 pound white button mushrooms, brushed free of any dirt and quartered (do not wash)
3 teaspoons packed dark brown sugar, divided
4 small bay leaves
2 teaspoons Dijon mustard
1 cup dark Belgian beer, or a brown ale such as Newcastle or Anchor Steam
½ cup beef broth
2 teaspoons balsamic vinegar
kosher salt and ground black pepper to taste
buttered egg noodles for serving
1. Sprinkle chicken with salt, pepper, and allspice. Set aside.
2. Heat butter and olive oil in large skillet or Dutch oven over medium-high heat until foamy.
3. Add chicken to the pan, skin side down and sauté until well browned, about 4 minutes per side; transfer to plate.
4. Add sliced onions, mushrooms and 2 teaspoons of the brown sugar to pan; sprinkle with a large pinch each of kosher salt and black pepper.
5. Sauté until deep golden brown, stirring occasionally, about 10 minutes.
6. Add bay leaves, mustard, and remaining teaspoon brown sugar.
7. Add chicken back to the pan, skin side up, then beer, beer broth, and balsamic vinegar.
8. Bring to boil then reduce heat to medium-low. Simmer, covered, 10 minutes.
9. Uncover the pan and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally to coat with the sauce, about 20 minutes more.
10. Taste and season with salt and pepper and more balsamic vinegar, if needed.