Beer chicken in the multicooker, a tasty and quick-to-prepare main course, ideal for any occasion.
For this recipe, we used the programmable cooker from Cecotec GM model H DELUX, a pot with a capacity of 6 liters, non-stick basket, flip lid, 16 menus, a true ally in the kitchen.
The recipe also includes instructions for using a classic pressure cooker.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Beer Chicken in the Multicooker:
- chicken thighs
- 1 cup ml beer
- 1 clove garlic
- 2 leaves bay leaves
- 2 red onions
- 1 sprig fresh rosemary
- to taste extra virgin olive oil
- to taste black pepper
- to taste fine salt
Tools for Beer Chicken in the Multicooker:
- 1 multicooker
- 1 Knife
- 1 Tongs
Steps for Preparing and Cooking Beer Chicken in the Multicooker:
In the multicooker, add 3 tablespoons of extra virgin olive oil, set the program to SOFFRITTO, and when the oil is hot, add the chicken thighs and brown them well on all sides (this will take about 5 minutes).
While the chicken is browning, peel the onions and slice them thinly, remove the skin from the garlic.
Remove the chicken thighs from the basket and add the previously prepared red onions, the garlic clove, and bay leaves to the cooking liquid, cooking them well for a few minutes on SOFFRITTO mode.
Deglaze with half of the beer, when it has evaporated, add the chicken thighs back in, salt and pepper them, then deglaze with the remaining beer. Once it has evaporated, close the pot with the lid, seal the valve, and set the PRESSURE program to 248°F for 20 minutes.
After the time has elapsed, turn off the pot, release the pressure, and remove the lid.
Serve the chicken with the cooked onions and a bit of the sauce that has formed.
We considered 2 chicken thighs per person; if that seems insufficient, increase to 3, and the dish will serve 2 people.
PRESSURE COOKER METHOD:
The procedure and cooking times are the same, first sauté without the lid, then cook with the lid and valve closed.
