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Baked Chicken Thighs, Mushrooms & Green Beans

One oven-safe skillet — thighs seared, beer-deglazed & oven-finished, then the veg cooked in the drippings

Serves 4 · 15 min

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  • 1½–2 lb boneless, skinless chicken thighs (6–8)
  • salt · pepper · ½ tsp each garlic & onion powder · 1 Tbsp oil
  • 8–12 oz mushrooms, thick-sliced or halved
  • 1 onion, sliced
  • ¾–1 lb fresh green beans, trimmed
  • 3 garlic cloves, sliced
  • 1 Tbsp butter (if the pan looks dry)
  • ¾–1 cup beer, divided (a lager or amber) — some to deglaze, more for the veg if needed
  • fresh thyme or a pinch dried · lemon, to finish (optional)
What you need
  1. Season & sear the thighs. Heat the oven to 375°F. Pat the thighs very dry, season both sides with salt, pepper, garlic, and onion powder. In an oven-safe skillet, sear in the oil over medium-high 4–5 min a side until deeply browned. Leave them in the pan.
  2. Deglaze with beer. Pour in about ½ cup beer, scraping up every browned bit from the sear. Let it come to a bubble — this lifts the fond and gives the thighs a little malty liquid to finish in.
  3. Into the oven — ~15–18 min. Slide the skillet into the 375°F oven and bake 15–18 min, until the thighs read 175°F. (Already seared, so the oven just finishes them; bone-in would run 30–35.)
  4. Pull the chicken to rest. Lift the thighs out to a plate and tent loosely. The skillet's now full of drippings and beery pan juices — that's the cooking medium for the vegetables.
  5. Cook the mushrooms & onions in the drippings. Set the skillet back over medium-high. Add the mushrooms and onions and cook, stirring now and then, until browned and soft, ~6–8 min. Add the butter only if it looks dry. Go easy at first so they get color before they release water.
  6. Finish the beans in the same pan. Add the green beans and garlic, toss to coat, and cook until tender-crisp, ~5–7 min. Add more beer if it needs moisture — a splash at a time; cover a couple minutes to steam them tender, then uncover to glaze. Stir in the thyme and taste for salt.
  7. Plate & finish. Serve the rested thighs over the mushrooms, onions, and beans, with a squeeze of lemon. Spoon the pan juices over everything.
Steps — tap one to keep your place

No alcohol? swap the wine or beer for the same amount of stock, with a splash of vinegar or lemon for the brightness. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.

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