Beer-Braised Chicken

Beer-Braised Chicken
Photo by Mikkel Vang / Styling by John Bjostad

Braising chicken in Chatham Brewing’s IPA keeps it moist, while the onions and oven-roasted grapes add a touch of sweetness that pairs nicely with white wine or a cool-weather red.

  • 1 pound red seedless grapes
  • 2 tablespoons extra-virgin olive oil
  • 24 chicken thighs
  • 12 chicken drumsticks
  • 1½ teaspoons fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 12 medium onions, sliced
  • 4½ cups Chatham Brewing Farmer’s Daughter Rye IPA

Preheat oven to 350˚F. Remove grapes from stems and place on baking sheet. Drizzle with olive oil. Toss until well coated.

Bake 20–25 minutes, or until grapes begin to shrivel. Remove from oven and set aside.

Season chicken pieces with salt and pepper. Place skin-side down in large metal roasting pan. Scatter onions and grapes evenly in pan, then pour beer over. Bake 1 hour, or until beer has evaporated.

Transfer chicken to baking pan, skin-side up, in a single layer, working in batches if necessary. Bake 10 minutes. Crisp chicken skin under broiler. Transfer chicken, onions and grapes to serving dish. Serves 12.

Published on July 27, 2016
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email:

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