Chicken in beer with a side of golden potatoes

Name: Chicken in beer with a side of golden potatoes - Savina O.
Ingredients: 1 kg of chicken thighs. 1 beer (300 ml) 4 tablespoons of oil 3 cloves of garlic. salt pepper rosemary 2 tablespoons of mustard 6; 7 potatoes curry salt oil

Meat - Chicken in beer with a side of golden potatoes by Savina O. - Recipia

Chicken in Beer with Golden Potatoes I’ve made this recipe many times when I wanted something simple and hearty for dinner. The chicken thighs come out tender, and the potatoes develop a nice crust. Everything goes into a single baking dish, so it’s not a hassle at all. It’s the kind of meal I prepare when I have some beer open in the fridge and thighs on hand, especially on weekends or when guests come over. Quick Info Total Time: about 5-6 hours (including marinating) Preparation Time: 20 minutes active, plus 3-4 hours marinating in the fridge Cooking Time: 40-60 minutes Servings: 4 Difficulty: easy Recipe Type: main course, suitable for family dinner or lunch Ingredients 1 kg chicken thighs (I usually use drumsticks, but other pieces work too) 1 beer (about 300 ml, any light type) 4 tablespoons oil 3 garlic cloves salt pepper rosemary (dried or fresh, depending on what I have on hand) 2 tablespoons mustard 6-7 medium potatoes curry (1-2 teaspoons, to taste) oil (for potatoes) salt (for potatoes) Preparation Method 1. Place the chicken thighs in a large bowl. Pour the beer over the meat, add salt and pepper to taste (not too much, as I’ll add more while cooking). Slice 2 garlic cloves thinly and add them to the chicken. Then add 2 tablespoons of oil and rosemary, about a sprig if it’s fresh or a teaspoon if it’s dried. 2. Mix everything well by hand, cover with foil, and place in the fridge. Let the meat marinate for 3 to 4 hours, as time allows. Occasionally, stir or turn the meat to ensure it marinates evenly. 3. Remove the chicken from the marinade and let it drain a bit (don’t wipe it completely; I want some liquid and flavors to remain). Heat a pan with 1 tablespoon of oil. Sear the thighs quickly for 2-3 minutes on each side. At this point, brush the meat with mustard (2 tablespoons for all pieces, using the back of a spoon). 4. Peel the potatoes, cutting them into quarters or large chunks, depending on their thickness. Place them in a bowl, add 2 tablespoons of oil, salt, and 1-2 teaspoons of curry. Mix to coat all the pieces. 5. In a baking dish, arrange the chicken thighs and place the potatoes among them. I use parchment paper if I want to avoid sticking, but it’s not mandatory. 6. Put the dish in the preheated oven at 180°C (350°F). Bake for 40-60 minutes, depending on the size of the pieces and how strong the oven is. Halfway through (after 20-30 minutes), chop the remaining garlic and sprinkle it over the potatoes and among the chicken. 7. For the last 10 minutes, increase the temperature to 200°C (400°F) to brown everything. Keep an eye towards the end to ensure the potatoes don’t burn; shake the dish if necessary. 8. Remove everything from the oven when the potatoes are golden around the edges and the chicken has crispy skin. Why I Make This Recipe Often It’s quick once the meat has marinated, doesn’t require much attention in the oven, and serves the whole family. The meat comes out tender and flavorful from the beer, while the potatoes taste great with curry and garlic. Tips and Variations Tips For the marinade, use light beer – it doesn’t work well with very bitter types. If you have fresh rosemary, use a small sprig, no more, as it can overpower the flavor. I brush the mustard directly on the semi-cooked meat so it sticks well during baking. If you want crispy skin on the chicken, set the grill for the last 3-5 minutes. Substitutions Chicken thighs can be replaced with wings, but you’ll need to shorten the oven time. Curry can be omitted or swapped with sweet paprika if you prefer a milder flavor. The oil for the potatoes can be replaced with melted butter for a different taste. Variations Potatoes can be sliced into rounds if you want them to brown faster. You can add carrots or onions among the potatoes if you want extra vegetables. The mustard can also be mixed with a bit of honey if you like a sweeter taste. Serving Ideas I serve the chicken with the potatoes directly on the plate and sprinkle a bit of pepper on top. It goes well with coleslaw or pickles, especially in winter. Anyone who wants can also add a bit of garlic sauce on the side. Frequently Asked Questions Can I use dark or flavored beer? I don’t recommend it. Light beer is the most suitable because it doesn’t overpower the chicken's flavor. Dark or flavored beers can significantly change the result. What if I don’t have rosemary? You can leave it out or use a bit of thyme. It’s not essential, but it adds a nice touch if you have it. Do I really need to marinate the chicken for that long? If you’re in a hurry, you can marinate for just an hour, but the flavor won’t be as deep. Can I use other types of meat? You can try using chicken breast, but it won’t be as tender. Bone-in, skin-on thighs are best for this recipe. Can I make the recipe without potatoes? You can, but then the chicken should sit on a rack in the dish or add other vegetables (carrots, onions) to prevent the marinade from burning. Nutritional Values These are approximate values for one serving (out of a total of 4): Calories: 550-600 kcal Protein: 35-40 g Carbohydrates: 45-50 g Fat: 22-25 g Values may vary depending on the size of the chicken thigh or how much oil you actually use. The potatoes and mustard can slightly alter the figures. Storage and Reheating Leftovers can be stored in the fridge in a covered container for up to 2 days. For reheating, it’s best to use a conventional oven to avoid soggy potatoes. I don’t recommend freezing – the meat becomes dry, and the potatoes lose their crispy texture. The recipe is practical for a meal, but it doesn’t taste as good when reheated from leftovers. It’s best enjoyed fresh.

Chicken in beer with a side of golden potatoes

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