- 120 minutes
- For 4 people
- € 2 / person
How to make beer chicken . In Spanish gastronomy, recipes for stews and stews are one of our emblems. Within this type of cuisine, surely there is never a glass of good wine with which to season the cooking. In the same way it happens in other types of gastronomies, specifically I am thinking of German cuisine. With the exception that instead of wine being the aromatic ingredient, they use their famous beer. And what better accompaniment for this recipe with chicken than a good beer, German or wherever you like. In all of Central Europe this custom is as deeply rooted in its culture as it is in ours, the stew with the dressing of the grape product.
Today’s recipe is a cheap staple, easy to prepare and very tasty, it is about beer chicken thighs . In this dish we use beer to cook the meat, which gives it a different touch than we can get with wine. It is more, just as it influences the final flavor of our dish. The type of wine that we include in the preparation of a dish, the same happens with the beer that we use to cook. I have opted for one of my own, for that of the morriña, but that I leave to your choice and to your liking. It is a matter of testing and tasting.
On this occasion I have replaced the traditional vegetable accompaniment with a sauce based on onion and mustard. As always, the secret of the dish is nothing more than the best quality ingredients possible. Also respect the cooking times to get a tender and juicy meat.
Preparation of beer chicken
- We remove the skin and traces of fat from the chicken thighs. Peel and dice the onions.
- In a saucepan, heat 4 tablespoons of olive oil and add the chicken thighs. We brown the meat to seal it until it acquires color on all its faces. We remove to a source and keep the remaining oil from the casserole.
- In the same saucepan and with the oil that we have used to brown the chicken thighs, fry the diced onion. We maintain the medium high temperature and cook the onion for about 20 minutes, until it is very soft.
- Add the bay leaves, thyme, mustard and season with salt and pepper. We remove to integrate the ingredients and incorporate the chicken thighs that we have reserved. We water with the beer and complete with the chicken stock or water. Let cook, with the pot covered, over medium heat for 45 minutes. At this point we uncover the pot and finish cooking for another 40 minutes.
This dish can be accompanied by almost anything, cooked or fried potatoes, rice or pasta, any of the options are perfect to enjoy a tasty and aromatic chicken stew.
You can see all the photos of the step by step in the next album . Do not miss any detail and it will be perfect.