Today’s recipe is one that I ripped out of a magazine at some point. I cut off all the identifying information around it and googling “Just Add Beer Chicken” isn’t bringing up the recipe, so you’re just going to have to trust me on this one.
Here’s what we’re making:
Here’s what you need:
1 Tbsp butter
2 chicken drumsticks
2 chicken thighs
Salt and Pepper
1/2 c. onion, chopped
2 tsp garlic, minced
2 small potatoes, cut into cubes
1 c. light lager beer
1/2 c. apple cider vinegar
1/2 c. vegetable broth
Melt your butter in a medium sized pot. Season your chicken with salt and pepper and place skin down in pan. Cook for 5 minutes or until skin begins to turn brown and crispy. Then turn over and cook for 2 more minutes. Remove and set aside.
As usual, we’re one step in and I’ve already messed with the recipe. Thighs and drumsticks are typically cheaper cuts of meat, so if you’re going to be buying meat either way, they’re the way to go. I already had chicken though, so I used frozen chicken breasts.
Chop the white part of your leek into bite sized pieces and discard the green part. Saute in remaining butter and chicken juices with onion and garlic for 4 minutes.
Return chicken to the pan and add potatoes, bay leaves and carrot.
Add beer, vinegar and broth. Cover and simmer over low heat for 25 minutes. Remove the bay leaves and serve.
This chicken has a great, sour flavor thanks to the vinegar and the beer. Fans of salt and vinegar chips are sure to like it. If you’re not watching your carb intake, the broth is especially good soaked up with a slice of crusty bread.
Hope you like it!