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Steam Whistle Braised Chicken Thighs

Thanks to Andrea May for submitting this recipe to us!

Clean chicken thighs and remove unnecessary fat. Pat them dry and coat with Creole seasoning. Heat oil over medium-high heat in heavy braising pot or Dutch oven. Once the oil is hot, add chicken thighs and brown on each side for 2 minutes. 

Once the thighs are browned, add chopped regular onions and sauté for 4 minutes. Add garlic and cook until fragrant - about 45 seconds. Stir onions and garlic together. Add flour and mix. 

As soon as mixture has thickened, add a bottle of Steam Whistle Pilsner. As soon as pot begins to boil lower heat, cover and lightly simmer chicken for 45-50 minutes - until chicken is really tender. 

After the chicken is done, remove each thigh and turn heat back up to medium-high. Add parsley and half and half.

Cook and stir until sauce reduces and is thick. Season the sauce with black pepper (or something more spicy, if you're into that) to your taste. Serve chicken topped with sauce and a bit of finely chopped green onion. And, obviously... a cold bottle of Steam Whistle!

Inspired by this recipe: ://


1 pound boneless, skinless chicken thighs

2 heaping tablespoons of Creole seasoning

2 tablespoons Extra Virgin Olive Oil

1 onion, chopped

3 cloves of garlic, minced

¼ cup flour

1 bottle of Steam Whistle 

1 handful of Italian (flat leaf) parsley, roughly chopped

¼ cup half and half

Black pepper 

2 tablespoons of chopped green onion