Beer-Braised Chicken with Flanders Root Vegetables

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Tender chicken thighs simmered in local beer with a medley of root vegetables, capturing the slow-cooked essence of Flemish cuisine. This Belgian-inspired chicken recipe, ready in about 75 minutes, pairs bone-in chicken thighs, Flemish beer, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs bone-in chicken thighs
• 1 cup Flemish beer
• 2 tbsp olive oil
• 1 large, diced onion
• 2, peeled and sliced carrots
• 1, peeled and sliced parsnip
• 3 cloves, minced garlic
• 1/2 cup chicken broth
• 1 tsp dried thyme

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat chicken thighs dry and season with salt and pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear chicken skin-side down for 5 minutes until golden, then flip and cook for 3 minutes; remove and set aside.
2. Step 2: Add diced onion to the pot and sauté for 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
3. Step 3: Return chicken to the pot, add 1 cup beer, 1/2 cup chicken broth, sliced carrots, parsnip, and thyme. Bring to a gentle simmer, cover, and cook on low heat for 45 minutes until chicken is tender.
4. Step 4: Remove chicken and vegetables. Skim excess fat from the sauce, then simmer uncovered for 10 minutes to thicken. Return chicken and vegetables to the pot and warm through for 5 minutes.