Beer-Braised chicken recipe
Beer-Braised chicken is a classic, appetizing and easy-to-make second course that, accompanied by a rich side dish of vegetables or baked potatoes or sandy potatoes, is perfect for a dinner with family or friends.
It is particularly appreciated by children both because it is easy to prepare and because it is an inexpensive dish because the ingredients necessary for its realization are among the so-called poor foods. The important thing is that all the steps are followed to the letter to ensure that the chicken remains soft and juicy.
I experimented Beer-Braised chicken a while ago successfully, and since then I have been doing it very often because everyone really likes it! The beer in cooking loses its alcoholic part, giving the meat a very particular aroma and scent. Try the recipe for yourself, a chicken comes out with a delicious sauce, prepare some hot bread, because the “scarpetta” (as it is used in Italy) is a must!
If you love chicken also try the chicken cacciatore and the chicken with peppers, you will see how good they are!
A tip: do not use as beers, red or dark beers because the chicken could be too bitter.
Ingredients:
1 kg of chicken thigh
340 ml of lager
1 onion
A little bit of flour
Rosemary
A little bit of olive oil
Salt
Pepper
Method
Cut is small slices the onion and put it apart.
Flour the chicken and remove the flour in excess on the chicken
In a pot, pour a thread of oil. Once the oil is hot, add the chicken. Brown the chicken in both sides and add salt, pepper, rosemary, and the sliced onion
Mix for a couple of minutes, then pour 340 ml of lager and cook on high heat until the beer evaporates
Low the heat, cover the mixture, and cook for 40/45 minutes.
Turn the chicken after 20 minutes
During the cooking, have a look at the mixture. If it’s too dry, then add some water. Conversely, if the mixture results too liquid, then high the head to evaporate the water.
Serve the chicken with the sauce in the pot
Enjoy your meal!!