Meat,  Recipes

Beer flavoured chicken with vegetables: captivating through its smell

Muy buenas a todos!

I have to make a serious confession about chicken recipes: I just love them so much. For me, chicken as an ingredient is like a blank sheet that you can fill out at your entire convenience. You know: for itself, it is rather tasteless, but if you cook it with a nice sauce or a delicious drizzle… Oh dear, how much goodness!

As a result of the above, I have already featured some delicious recipes that you can cook with different chicken cuts-mostly drumsticks, but you can also see others. I was one of those guys that only used to grill breasts, but as the time passed it became a very boring habit. Now, thanks to my tireless interest in cooking I have discovered the world of one-pot chicken dishes. And, believe me, nothing has been the same ever since.

Chicken in beer sauce is another Spanish classic. We all know that by evaporating the alcohol of certain drinks (wine, whisky, brandy, cognac…) we can cook tasty sauces for meat and fish. In this particular case, we are talking about a recipe on a budget as every household always has beers (sometimes as cheap as less than half a pound) and a few vegetables. Put everything together and your friends and family will be very pleased to have had lunch at your home.

This is what I did yesterday and the result met the expectations-nothing unsurprising because I followed the renowned food blogger Anna Recetas F├íciles. However, please note that I made two changes against her recipe: I didn’t use leek (because I didn’t have) and I have swapped her breasts for drumsticks. There are plenty of beer-flavoured chicken recipes on the Internet, but I find this one particularly complete and balanced. Give it a try!


INGREDIENTS (SERVES 4)

  • Chicken drumsticks (7)
  • Large onion (1)
  • Carrot (1)
  • Garlic cloves (3)
  • Large potatoes (2)
  • Peas (a handful, from frozen)
  • Lager beer (1 pint)
  • Fresh parsley
  • Bay leave
  • Olive oil
  • Salt
  • Pepper

DIRECTIONS FOR COOKING

  1. In a pot, heat up a generous amount of olive oil at high heat. Sear the chicken pieces (with salt and pepper) until they are golden brown. Then, remove and set aside for later.

2. Reduce the heat to medium. Finely chop the carrot, the onion and the garlic and simmer everything together for 10-15 minutes-don’t forget to add salt and put the lid on.

3. Once the vegetables are tender, cut the potatoes in dices and cook them for a couple of minutes. Then, chop some parsley and add it into the pot.

4. Pour all the beer and increase the heat to high to evaporate the alcohol. After that, add more water if you need it (you should have enough liquid though) and boil during 20 minutes approximately. Do it with the lid on and shaking the pot regularly so everything blends together.

5. Taste the broth and add more salt if needed (you surely will). Drop the peas two minutes before switching off the heat. Once everything is cooked, set aside for 5-10 minutes. This way, the flavours will re-concentrate and your meal will have a superb taste.

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