Beer Braised Chicken with Potatoes and Carrots

After a fun day of outdoor adventures, this hearty recipe is a great way to refuel. We like to use beer as a cooking liquid because it adds complexity and enhances the ingredients’ flavors without being overpowering. After just 45 minutes, you’ll have tender chicken and flavorful veggies to satisfy your crowd.



Prep time

10 minutes

Cook time

35 minutes



Cook it with our

Cast Iron Combo Cooker


  • 4 chicken thighs, boneless skinless
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon olive oil
  • ¼ pound bacon, cubed
  • ½ pound baby potatoes, quartered
  • 2 large carrots, cut into ½ inch pieces
  • 2 cloves garlic, crushed
  • 1 amber or lager beer
  • 1 tablespoon grainy mustard
  • 1 tablespoon honey
  • 1 tablespoon chopped parsley


  1. Season chicken with salt and pepper.
  2. Preheat the lid and base of the combo cooker over medium heat, 5 minutes.
  3. Sear chicken for 4 minutes per side and remove to a plate.
  4. While the chicken is cooking, place bacon in the base of the combo cooker and cook stirring occasionally until fat is rendered and bacon is crispy, about 8 minutes.
  5. Remove bacon and place on a paper towel lined plate and add potatoes and carrots to the combo cooker.
  6. Cook potatoes and carrots undisturbed for 5 minutes. Stir and cook until potatoes and carrots begin to show some color.
  7. Add beer, mustard, honey, reserved bacon, and stir.
  8. Nest chicken in the veggies and bring to a boil.
  9. Top with the lid and lower the heat to medium-low and cook for 10 minutes.
  10. Remove the lid and check for doneness. Veggies should be fork tender.
  11. If the veggies need more time to recover, cook for 5 more minutes.
  12. Remove from heat and serve.

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