The beer chicken is a very tasty main course that is prepared quickly and can also be cooked in advance; in fact, letting it rest will make it even more flavorful and appealing.
I often cook chicken — it is a versatile, tender meat and lends itself to a thousand preparations. When I’m short on time I cut the chicken breast into 3/4-inch cubes, add seasonal vegetables and bake everything on a tray. My favorite versions are oven-baked chicken bites with zucchini and potatoes and the artichoke variation. In summer the dish that never misses from my weekly menu is chicken salad, fresh, tasty and versatile.
Today I suggest a simple and quick recipe: I use chicken thighs and an aromatic pale beer; of course you can substitute with the beer you prefer — keep in mind that dark beers will be more bitter, but it’s just a matter of taste. For cooking I use a nonstick skillet because I prefer it as the meat stays juicier and becomes very tender; in half an hour your main course will be ready.
Try my other chicken recipes:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 chicken thighs
- 1 large yellow onion (large, about 7 oz)
- 2 1/8 cups aromatic pale beer (about 17 fl oz)
- 4 tbsp extra virgin olive oil
- 1 sprig rosemary (or other herbs to taste)
- to taste all-purpose flour
- to taste salt
- to taste pepper
Tools
- 1 Pan large nonstick skillet or saucepan
- 1 Cutting board
Instructions
First, make a cut in the skin of the thighs and remove it; I cook them skinless because they are lighter and have a milder flavor. If you prefer the skin, you can leave it on and continue with the recipe.
Dredge the chicken thighs in flour and shake off any excess (the flour helps to make the cooking juices creamier; if you leave the skin on you can skip this step).
Heat the oil in a large nonstick skillet and brown the chicken thighs on both sides. As soon as they are golden, remove them from the pan and place them on a plate. Use the cooking base to sauté the finely chopped onion — 5 minutes will be enough.
Return the chicken thighs to the pan, add the beer, turn up the heat and let the alcohol evaporate. Season with salt and pepper, add the rosemary sprig and cover with a lid. Cook for 25 minutes, turning the thighs halfway through cooking.
If you see the sauce reducing too much, add a little broth or a ladle of hot water.
When cooking is complete, remove the rosemary sprig, arrange the beer chicken on a serving platter, spoon over the sauce and serve immediately, accompanied by a tray of roasted potatoes or other vegetables of your choice.
Tips
Storage
You can store beer chicken in the refrigerator in a covered container for 2 days. Reheat it in the microwave or in a pan adding a little water.
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