One of the many perks of being in the food business is getting to know other companies in the food and beverage industry, and oftentimes we get to collaborate with them on promotions. Sometimes you find it on social media, and many times you will find it in stores – you know, those coupons that say buy one of these products and get a discount on this other product. Usually, they are products that pair well together, and this is another place where the creative juices of food and beverage manufacturers can really start to flow. We sit down and dream up recipes that utilize the two products in a unique new way that will appeal to customers and inspire them to try it in their own kitchens.

The recipe I am sharing with you today is a good one as the weather turns cooler, or as we pretend it does. It is pretty easy to make – it does take some chopping and searing, but the kitchen is going to smell great and it will definitely bring everyone to the table. We teamed up with another great Texas company with a German heritage for it – Shiner Beer. Thanks to Leo Aguirre for creating this recipe for us, and if you have Shiner Bock in your fridge and Roasted Raspberry Chipotle Sauce in your pantry then you are halfway there. If not, I am sure you know where to find it – enjoy!

Shiner Braised Chicken Thighs


8 medium ( about 3 1/2lbs) skinless or skin-on chicken thighs
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
2 tablespoons plus 5 tablespoons (about 3 1/2oz) unsalted butter, at room temperature
2 to 3 medium yellow onions, chopped
4 to 6 medium carrots, peeled and cut into 1-inch chunks
4 to 6 medium red potatoes, peeled if desired, cut into 1-inch chunks
1/4 cup Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce
Two (12-ounce) bottles Shiner Bock
2 cups chicken stock or low-sodium canned chicken broth
2 tablespoons packed light brown sugar
2 tablespoons Dijon mustard
2 teaspoons tomato paste
1 teaspoon dried thyme
1/4 cup all-purpose flour
Chopped parsley for garnish (optional)


Season chicken thighs with salt and pepper.

Place a large, heavy pot, such as a Dutch oven, over medium heat and add the oil.

Sear the chicken thighs, turning once or twice, until lightly browned on both sides, about 5 minutes total.

Transfer the chicken to a plate.

Pour off the drippings from the pot, leaving just enough to barely coat the bottom.

With the heat still on medium, add 2 tablespoons butter and wait until it melts.

Add the onions and cook until golden, about 6 minutes.

Add the carrots, potatoes, and celery root, beer, Fischer & Wieser’s The original Roasted Raspberry Chipotle Sauce, stock or broth, sugar, mustard, tomato paste, and thyme and stir to combine.

Return the chicken to the pot, submerging the thighs in the liquid, and bring to a simmer.

Reduce the heat to medium-low and gently simmer uncovered, stirring occasionally for 30 minutes.

In a heatproof bowl mash together the remaining 5 tablespoons butter and the flour to form a thick paste.

Gradually whisk about 2 cups hot cooking liquid into the flour-butter mixture until completely combined.

Slowly add this mixture to the pot, stirring constantly.

Once the flour mixture is incorporated, continue simmering uncovered, stirring occasionally, until the chicken thighs are cooked through and the vegetables are tender, about 10 minutes.

Using a slotted spoon or tongs, transfer the chicken thighs and vegetables to a platter.

Skim any fat from the surface of the liquid in the pot. If you prefer a thicker sauce, simmer the liquid until the desired consistency is achieved.

Salt and pepper to taste.

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