Geuze-Braised Chicken Thighs with Cherry Compote

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs simmered in a wild lambic-based sauce with fresh cherries, capturing the complexity of Belgian brewing traditions. This Belgian-inspired one-pot recipe, ready in about 60 minutes, pairs bone-in chicken thighs, geuze beer, pitted cherries for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 calories and feeds 2, 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.

Prep: 15 min Cook: 45 min Serves 2 Belgian cuisine 490 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon butter in a large ovenproof skillet over medium-high heat until shimmering, then sear chicken thighs for 3-4 minutes per side until golden brown, working in batches to avoid crowding.
  2. Step 2: Remove chicken and set aside. Add 1/2 cup geuze beer to the skillet and simmer for 5 minutes, scraping up browned bits, until reduced by half and slightly syrupy.
  3. Step 3: Stir in 1/2 cup pitted cherries, 1/2 cup diced onion, and 2 minced garlic cloves. Cook for 3 minutes until onions are translucent and cherries begin to soften, then add 1/4 cup chicken stock and 1 tablespoon all-purpose flour, whisking constantly until the mixture thickens and bubbles.
  4. Step 4: Return chicken to the skillet, nestling thighs in the sauce. Cover with a lid and transfer to a preheated oven at 375°F (190°C). Bake for 25 minutes until chicken reaches an internal temperature of 165°F (74°C).
  5. Step 5: Remove from oven, sprinkle with 1 teaspoon fresh thyme, and let rest for 5 minutes before serving. Discard any excess liquid from the pan to concentrate the sauce.

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