Beer chicken: the stew for which you would sacrifice your last can of beer

Chicken casseroles deserve to claim their prominence at the family table, as they are as tasty and comforting as baked roasts. With few simple ingredients we will easily achieve a dish worth dipping a lot of bread, and the beer chicken recipe is undoubtedly one of the most grateful.

We can use the parts that we like the most about the bird, although it is the thighs and thighs, with skin and bone, that will give the whole flavor the best. It is a very versatile dish that we can enrich with vegetables to taste or flavor with other herbs, but, yes, we must use quality beer if we want to make the wave at home.


For 4 people
  • Chicken thighs 6
  • Chicken thighs 6
  • Chopped onion 1
  • Rolled garlic clove 2
  • Chopped Italian green pepper 1
  • Peeled and chopped carrot 2
  • Fresh or dried thyme (sprig) 1
  • Blonde beer (or 330 ml and the rest of the broth) 500 ml
  • Ground black pepper
  • Salt
  • Extra virgin olive oil
  • Wheat flour or cornstarch optional

How to make beer chicken

Difficulty: easy
  • Total time 1 h 35 m
  • Elaboration 15 m
  • Cooking 1 h 20 m

Take the chicken out of the fridge for a while and open the container so that it gets a little warmer. Remove any excess fat or feathers, and dry with kitchen paper. Season with salt and pepper and, if desired, lightly flour.

Heat a bottom of olive oil in a large saucepan and brown the chicken over medium-high heat on both sides, working in batches if necessary so as not to crowd the pieces too much. If you grip the bottom a little, it will give more flavor to the stew. Remove it to a source and reserve.

In the same saucepan, adding a little more new oil if necessary, fry the onion at medium-low temperature, scratching the bottom with a shovel or wooden spoon to get all the flavor that the chicken has caught. When transparent, add the garlic and brown for a few minutes.

Add the vegetables, season and add the thyme. Cook the whole 15 minutes, stirring occasionally. Add a tablespoon of flour, stirring well so that it is not raw and does not form lumps. After a couple of minutes, return the chicken to the casserole.

Cover with beer or adding half of the broth, bring to a boil, lower the heat and keep the cooking soft for about 45-50 minutes, or until the whole is to taste. Monitor the liquid level, adding a little broth or water if necessary.

In the event that we want it to reduce more, cook about 10-15 minutes more, raising the heat towards the end. Stir occasionally to cook everything evenly. It is advisable to let it rest covered before serving.

Tags:  Meats And Birds Vegetables And Legumes Desserts 

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