Beer Braised Chicken Pasta

Beer Braised Chicken Pasta


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These chicken thighs are stewed in dark beer and served with noodles for a fantastic and filling dinner! Use your favorite dark beer to make this your new favorite recipe.

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Time needed

5 min preparation + 35 min cooking

Serving Size / Yield

4 servings


  • ¾ cup dark beer
  • 2 teaspoons Worcestershire sauce
  • 4 skinned chicken thighs
  • 6 ounces pasta
  • 3 ½ tablespoons flour
  • 2 teaspoons chopped thyme
  • ¼ teaspoon paprika
  • 1 tablespoon olive
  • ¾ cup chicken stock
  • Salt and pepper

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Boil a large pot of water and add the noodles. Cook the pasta for 10 minutes and then drain. In a plastic bag, combine the thyme, paprika, and 3 tablespoons flour. Season the chicken with salt and then add it to the bag. Turn to coat the meat. Heat oil in a large pan over medium-high heat. Add the chicken to the pan and discard the plastic bag of flour mix. Cook the chicken for 4 minutes and then for 2 more minutes on the other side. Remove the meat and pour in the beer, chicken stock, Worcestershire sauce, and add the remaining flour and a little salt. Bring the mixture to a boil and then cook for 2 minutes. Add the chicken again back to the pan and lower the heat. Cook for 15 minutes and then serve over noodles.

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