Chicken thighs with vegetables and beer

Name: Chicken thighs with vegetables and beer - Roza K.
Ingredients: 5 chicken thighs; 10 champignon mushrooms; 4; 5 large carrots; 2 onions; 250 ml beer; 4; 5 cloves of garlic; pepper; salt; green parsley; a little oil

Meat - Chicken thighs with vegetables and beer by Roza K. - Recipia

I have made chicken thighs with vegetables and beer several times, especially on days when I don't want to think too much about the menu. Generally, I use whatever I have on hand, but for this recipe, the ingredients are simple and it's the kind of dish that doesn't require too much attention while it's in the oven. I like it because I don't have to constantly monitor it – and for the aroma given by the beer. Quick Info Total time: about 1 hour and 15 minutes Preparation time: 15-20 minutes Cooking/baking time: 55-60 minutes (15 minutes on the stovetop, 40-45 in the oven) Servings: 5 Difficulty: easy Recipe type: main course Ingredients 5 chicken thighs 10 champignon mushrooms 4-5 large carrots 2 onions 250 ml beer (pils or lager, not dark beer) 4-5 cloves of garlic Salt, pepper Fresh parsley A little oil (for sautéing the onion) Preparation method 1. Wash the chicken thighs, dry them with paper towels, then cut them in half (separate the upper part from the drumsticks). Sprinkle salt and pepper over the meat. 2. Chop the onion finely. Put a few tablespoons of oil in a large skillet and sauté the onion until it softens slightly. 3. Add the chicken thighs over the onion. Let them cook for a few minutes until they get a bit of color on the surface. 4. Peel the carrots and cut them into rounds or cubes. Add them to the skillet, stir and let them cook together for 2-3 minutes. 5. Cut the mushrooms into cubes. Add them over the vegetables and meat. Also add the minced garlic. 6. Pour the beer over everything. Stir, cover, and let it simmer for 15 minutes over medium heat. Check if the chicken needs to be turned a bit. 7. Prepare a heat-resistant dish (glass or ceramic). Place the pieces of chicken, vegetables, and all the sauce from the skillet in there. 8. Bake in the oven at 180-200°C for 40 minutes, until the meat is browned and the sauce reduces. 9. Remove the dish, sprinkle chopped fresh parsley on top, and let it cool slightly before serving. Why I make this recipe often Beer and vegetable thighs are easy to put together and you don’t miss anything if you don’t have exotic ingredients. It works in any season, and the reheated leftovers retain their flavor. It's also suitable when cooking for more people, without wasting time on many separate sides. Tips and variations Tips - If the vegetables release a lot of liquid, you can leave the oven door slightly ajar towards the end to reduce the sauce better. - Use a simple beer, not one with flavors or dark, as it will make the taste too bitter. - If you don’t want to cut the thighs in half, you can leave them whole, but be careful with the cooking time, it might take a little longer. - Wash and dry the mushrooms before chopping so they don’t release too much water. Substitutions - The onion can also be red or two leeks if you don’t have yellow onion. - Carrots can be replaced with parsnips or celery, but the taste will be different. - If you don’t have champignon mushrooms, other varieties will work, but the brown ones are a bit firmer. - For a more intense flavor, you can use stronger beer, but adjust the amount. Variations - Add a few peppercorns or a bay leaf when simmering on the stovetop if you like a more complex aroma. - You can add diced potatoes along with the other vegetables. - Dill or lovage can be used instead of parsley if you don’t like fresh parsley. Serving ideas - I always served it with a salad of cabbage, carrot, and raw zucchini. - It also goes well with plain rice or a quick mashed potato if you want a heartier side. - Fresh bread for the sauce is useful. Frequently asked questions 1. Can I use only chicken drumsticks? Yes, it works just as well with drumsticks, but they might cook a bit faster, so check the browning towards the end. 2. What kind of beer should I use for the recipe? The ideal beer is a light, simple one, without special flavors or dark. Avoid sweet or flavored versions, as they can change the dish's taste. 3. Do I need to remove the skin from the thighs? It is not mandatory. With skin, the sauce will be a bit richer; without skin, the dish will have less fat. 4. Can I add other vegetables? You can try adding bell peppers, celery, or zucchini, but respect the cooking order so they don’t get too mushy. 5. What do I do if the sauce is too liquid? Leave the dish uncovered for the last 10 minutes in the oven or remove some liquid before serving. Nutritional values (estimate) Per serving, the recipe has approximately: - 350-400 kcal - 25 g protein - 14-17 g fat (depends on whether you leave the skin on or not) - 25-30 g carbohydrates (from vegetables and beer) These values can vary depending on the weight of the vegetables and whether you choose thighs with or without skin. It doesn’t contain much fat if you use a little oil and remove the skin. Storage and reheating The dish keeps well in the fridge for 1-2 days in a closed container. Reheat in the oven or on the stovetop, with a little sauce, over low heat, so the meat doesn’t dry out. I do not recommend freezing, as the texture of the vegetables changes after thawing.

Chicken thighs with vegetables and beer

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