Beer & Onion Braised Chicken Carbonnade

I miss this view around this time of year.  One day I'll be back, one day...

My poor baby is sick again.  This year seems to be a cake walk compared to last years bi-monthly doctor visits.  The poor little guy is missing his school's book fair today and most likely will miss his Halloween costume parade and party tomorrow.  It breaks my heart, mainly because I lived for those days as a kid and want him to experience and enjoy them as much as I did.

As rumor has it, tomorrow is supposed to bring us a cool front with promises of rain.  I hope it is not an empty promise.  Our trees surely need it.  Our neighborhood is such a sad sight, with what little vegetation our climate grants us, those few trees and bushes are struggling.

On our evening walk yesterday, I noticed what had been the changing of the leaves in the past is now a sad, drooping, green leaf with burnt, browned edges.  Poor leaves.  At least the green gives me hope.

I hope for the wind to pick up and for it to be a drizzly, grey day.  Perfect comfort food weather.  Perfect braising weather.  Perfect stew weather.  We shall see.

Regardless of what the weather brings, I do plan on making my Beer & Onion Braised Chicken Carbonnade.  My neighbor had given us a six pack of beer and rather than drinking it, we cooked with it.  This is a rendition of a Belgian beef stew made with onions, brown sugar and beer.  We use Shiner Bock and serve it over egg noodles.

Beer & Onion Braised Chicken Carbonnade
4 servings 
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• 2 tablespoons (1/4 stick) unsalted butter
• 4 chicken breasts, boneless, skinless
• salt & pepper
• 3/8 teaspoon ground allspice
• 1 large onion, thinly sliced
• 1/2 Tablespoon flour
• 3 teaspoons (packed) dark brown sugar
• 4 small bay leaves
• 2 teaspoons Dijon mustard
• 1 cup dark beer
• 1/2 cup beef broth
• 1 to 2 teaspoons red wine vinegar

1. Melt butter in large nonstick skillet over medium-high heat. Season chicken well with salt, pepper, and allspice. Add chicken to skillet and sauté until brown, about 6 minutes per side; transfer to plate.
2. Add onions and brown sugar to skillet; sprinkle with salt and pepper. Cover and sauté until deep golden brown, stirring occasionally, about 10 minutes. Add in flour, cook for 1 more minute.
3. Mix in bay leaves, mustard. Add chicken, skin side down, then beer, broth, and 1 teaspoon vinegar. Bring to boil. Reduce heat to medium. Simmer, covered, 10 minutes. 
4. Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes. Season with salt and pepper and more vinegar and sugar, if desired. 

***Note:  The sauce is a thinner sauce, which I love, but know some prefer thicker.  The thinner sauce accompanies mashed potatoes really well