Marie’s Beer-Braised Chicken with Carrots and Potatoes

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ADD SOME HOPS TO DINNERTIME Tender chicken, flavorful veggies — what more is there in life? Look like a seasoned chef the easy, delicious way. Marie F. shared this gem with FIREDISC® Nation on Facebook recently. Special thanks to for a bit of simple genius.
  • 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
  • Season chicken with salt and pepper. Preheat FIREDISC® cooker over medium heat, 5 minutes. Sear chicken for 4 minutes per side.
  • Remove to a plate. While the chicken cooks, place bacon in the base of the FIREDISC® cooker. Stirring occasionally until fat is rendered and bacon is crispy about 8 minutes.
  • Remove bacon. Place on a paper towel-lined plate. Add potatoes and carrots. Cook potatoes and carrots undisturbed for 5 minutes. 4. Stir and cook until potatoes and carrots show color. Add beer, mustard, honey, and reserved bacon. Stir.
  • Nest chicken in veggies and bring to a boil. Top with the lid and lower the heat to medium-low. Cook for 10 minutes.
  • Remove lid and check for doneness. Veggies should be fork tender. If the veggies need more time to recover, cook for 5 more minutes.
  • Remove from heat and serve.