This recipe of beer-braised chicken is a classic really that HAD TO be on Spiritasty. The term “braised” in cuisine is used when you start browning a piece of meat and then cover it with a liquid (usually beer, wine or broth) in which it can cook for hours and come out especially tasty!
Ingredients (serving 4):
- 5 chicken thighs skinless
- 100 g of lardons (bacon strips)
- 1 beer bottle of 66 cl (I used a red beer, or red ale, for its rich taste, but you can try with a blonde one)
- 1 big onion
- 1 carrot
- 250 g of potatoes
- 2 garlic clove
- 2 spoons of mustard
- 2 spoons of extra-vergine olive oil (evo oil)
- 1 spoon of brown sugar
- thyme, parsley
- salt, pepper
Heat up a big non-stick saucepan and cook the lardons for 5 minutes.
When cooked, take them off with a spoon and leave them apart. We’ll use the grease left to cook the chicken.
Season chicken thighs with salt and pepper then roll them up in a plate covered with flour.
Add some oil in the saucepan and heat it up again. When warm enough, add the chicken and cook first one side for 5-10 minutes until it gets a bit brown, then cook the other side for another 5-10 minutes.
Slice onion, potatoes and carrot (already peeled).
At this point you can add in the saucepan all the remaining ingredients (except for lardons and parsley) and a glass of water. Chicken has to be completely covered.
Cover the saucepan and cook for 20 minutes. When ready (check if chicken and vegetables are cooked) add lardons and parsley.
In the end, if there is too much liquid, leave it to cook a few more minutes without covering, but you will want to keep some because it will be really tasty!