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Video: Chicken In Beer. Step-by-step Recipe With Photo
Each region of Germany has its own culinary specialties, but beer, meat and "black" bread are frequent guests in any province. The Germans eat a lot of meat, make about 600 types of bread, and almost every village has its own type of beer. These three main ingredients are used to make roast chicken in beer. It is very simple, like any rustic dish, it is prepared quickly, without hassle, and the result is such that you just lick your fingers, pardon the banality.
You can replace the chicken with beef, but then you have to increase the cooking time. The essential ingredients of chicken in beer are dark beer and rye bread with molasses. It is these products that will give the sauce its thickness, rich taste and appetizing dark brown color.
Separately, I note that the amount of onion in the sauce may be even more than reasonable limits. Be sure to stew the onions thoroughly until transparent, adding a little butter and half a teaspoon of sugar so that the onion is slightly caramelized.
The smell that spreads through the kitchen in the process will not leave anyone indifferent. There is something magically appetizing when these scents are mixed together.
- Cooking time: 1 hour 10 minutes
- Servings: 3
Ingredients for chicken in beer
- 700 g chicken (thighs);
- 300 g of onions;
- 10 caraway seeds;
- 300 ml of dark beer;
- 500 g rye bread;
- 5 g sugar;
- 15 g butter.
Method of cooking chicken in beer
Carefully cut out a bone from the hips. We wash each piece of meat and dry thoroughly with a napkin. Then fry on each side. Please note that you do not need to salt and fertilize with spices in this case. Just fry it so that the meat is covered with a crust, and the juices remain inside, and not flowed into the pan.
For a thick and concentrated sauce, you just need to add a lot of onions. Cut it into large rings, and simmer in a pan until soft. Add butter and sugar.
Place the fried boneless chicken thighs in a deep-bottomed roasting pan. Put a thick layer of transparent, stewed onion on the meat, add caraway seeds, salt. Pour a glass of dark beer into the brazier, which should completely cover the food, but the onion layer should rise slightly above the beer. Cut off the crust from rye bread. The most delicious sauce is obtained with Borodino bread, but it can be replaced with any other bread with molasses.
You need to make a tight lid from the bread, which will completely cover the meat and beer. We carefully cover even the smallest holes with pieces of bread.
We put the brazier on the stove, and after the sauce boils, we make a small fire and forget about the roast for 40 minutes. You can put the brazier in the oven, this will not affect the final result, but it will free the stove burners. The finished dish should look exactly as you see in the photo - the bread will become soft and moist, but should not dissolve in the sauce.
Steamed vegetables will serve as a garnish for the chicken in beer. We spread a piece of rye bread, on it a tender chicken, onions and pour everything with aromatic sauce.
Tip: part of the bread that covers the dish should be kept intact, and some should be kneaded, so the sauce will turn out to be thicker and richer.