Ingredients
- 2 tablespoons (1/4 stick) unsalted butter
- 4 large chicken thighs with skin and bones
- 3/8 teaspoon ground allspice
- 1 pound onions, thinly sliced
- 3 teaspoons (packed) dark brown sugar, divided
- 4 small bay leaves
- 2 teaspoons Dijon mustard
- 1 cup dark beer
- 1/2 cup beef broth
- 1 to 2 teaspoons red wine vinegar
Description
We've Substituted Inexpensive Chicken Thighs For The Beef In This Traditional Belgian Stew. PREP: 30 Minutes; TOTAL: 1 Hour
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter