Time: 40 min.
Complexity: easily
Servings: 4

This method of cooking chicken originated in Europe. Dark beer imparts a slightly piquant flavor to the tender chicken meat, which is the highlight of this stew. It proves once again that even simple ingredients can make any recipe special.

Ingredients:

• 100 g bacon or pork belly, cut into 1 cm pieces.
• 8 boneless, skinless chicken thighs (about 1100g)
• Flour for dusting
• 1 tbsp. l. olive oil
• 1 bottle of beer (330 ml) (preferably dark)
• 1 cup defrosted pearl onions (onion sets)
• 250 g new potatoes, cut into halves
• 2 tablespoons whole grain mustard
• 2 tbsp. l. brown sugar
• 4 sprigs of thyme
• 3 tablespoons parsley, finely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

bacon, chicken thighs, flour, dark beer, onion sets, potato, whole grain mustard, brown sugar, thyme, parsley

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Preparation:

Step 1
• Heat a large, heavy-bottomed saucepan over high heat. Add the pork belly and cook for 5 minutes, until golden brown. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Season the chicken thighs with salt and pepper, then dredge them in flour, shaking off any excess. Add olive oil to the bacon fat in the pan. Add the chicken pieces one at a time and cook over high heat for 6-7 minutes, until golden brown, then flip and cook for another minute on the other side.
Step 2
• Pour the beer into the pan, add the onion, potatoes, mustard, sugar, thyme, and 1 cup of water. Stir thoroughly to coat the chicken thoroughly. Simmer over low heat for about 15 minutes until the chicken is fully cooked. Remove the thyme and add the bacon and parsley.

Votes: 6