Sablon Brasserie Beer-Braised Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender chicken thighs braised in a rich Belgian beer sauce with herbs and butter, evoking the sophisticated charm of Brussels' Sablon district. This belgian-inspired chicken ready in about 70 minutes pairs chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1.5 lbs, skin-on and bone-in chicken thighs
• 1 tbsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large, finely chopped onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1/2 cup dark Belgian beer
• 1/2 cup chicken broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 sprigs fresh thyme

Instructions

1. Step 1: Pat 1.5 lbs chicken thighs dry and season with 1 tbsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and sear for 5-6 minutes until golden brown; flip and sear the other side for 3 minutes. Remove and set aside.
2. Step 2: Add 1 large finely chopped onion, 2 diced carrots, and 2 diced celery stalks to the skillet. Cook for 5 minutes until softened, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute, then add 1/2 cup dark Belgian beer and 1/2 cup chicken broth. Bring to a simmer, scraping up browned bits.
4. Step 4: Return the chicken to the skillet, add 1 tsp dried thyme, 1 bay leaf, and the seared chicken. Bring to a gentle simmer.
5. Step 5: Transfer the skillet to a preheated oven at 375°F (190°C) and bake, covered, for 30 minutes until chicken is cooked through.
6. Step 6: Remove the chicken and bay leaf. Skim off excess fat from the sauce. Mix 2 tbsp butter with 2 tbsp all-purpose flour to make a paste, then stir into the sauce. Cook over medium heat for 2-3 minutes until thickened.
7. Step 7: Serve the chicken with the sauce, garnished with fresh thyme.