Spanish cuisine · Meat & Kebab

Beer-Braised Chicken

Chicken pieces braised in light beer with plenty of onion and bay leaf until the sauce thickens with a malty flavor.

Ingredients · for 4 servings

• 8 chicken thighs
• 4 onions
• 5 cloves garlic
• 330 ml light beer
• 3 bay leaves
• 1 tsp sweet paprika
• 1 tbsp flour
• 200 ml vegetable broth
• 4 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Pat the chicken thighs dry, season with salt and pepper; cut the onions into thin strips and chop the garlic.
2. Heat olive oil in a wide braising pot and fry the thighs skin-side first for 10–12 min. until golden brown all over, then remove.
3. Braise the onions and garlic in the frying fat over medium heat for 15 min. until they collapse and turn golden and sweet.
4. Dust in the flour, toast for 1 min., stir in the paprika off the heat and deglaze with the beer; let the foam cook down for 2 min.
5. Add broth and bay leaves, return the meat to the pot and braise covered over low heat for 25–30 min. until the meat is tender.
6. Remove the lid, reduce the sauce uncovered for 8 min. until glossy and thick, sprinkle with parsley and serve with bread or rice.