Tasty beer chicken

The recipe for free-range chicken in beer

Beer chicken is a recipe with white meat that is very widespread throughout the world and which we find in many variations: with light beer, dark beer, baked or pan-fried. In short, perfect for an autumn dish but also for a tasty dinner during the warmer seasons thanks to the white meat of the chicken and the beer that we can enjoy both on the plate and fresh as an accompaniment.

Among the recipes with chicken meat it is one of the easiest to prepare, if then created with genuine and so-called poor ingredients, but not in taste, it becomes an absolute success. Perfect for a dinner with friends but also as an alternative to red meat and for children to try new recipes (because the alcohol in beer evaporates during cooking).

Few ingredients, a side dish of vegetables and a good light agricultural beer, for lovers of a lighter taste, or with a darker beer for those who don't mind the bitterness that it can give to the meat. For this recipe, we decided to offer you two agricultural beers that you can find in our online butcher's shop:

• Pratorosso Chiara Beer : produced with a single type of malt, it is clear and bright, with a white, compact and fine quality foam. Characterized by citrus and herbaceous aromas and a delicate taste, with a clean and slightly bitter finish. Freshness and lightness for a sparkling chicken.
• Pratorosso Red Beer : to obtain the color of this red agricultural beer, also called "amber", a mixture of malts toasted at high temperatures combined with a high quantity of hops and then fermented is used. A higher alcohol content but which gives a full-bodied taste with notes of caramel and almonds for a strong beer chicken.

In short, in addition to quality ingredients, a few precautions will be enough to have a successful dish, so as not to end up with meat that is too dry and very tasty or too flooded with liquid. So let's see together how to prepare a super genuine beer chicken.

Ingredients free-range chicken in beer for 4 people

• 4 free-range chicken thighs
• 330 ml of lager or red beer
• 4 sprigs of rosemary
• 3 bay leaves
• 3 sprigs of thyme
• 2 cloves of garlic
• 1 teaspoon of 00 flour or rice flour
• Salt and Pepper To Taste
• extra virgin olive oil to taste

Light or dark beer chicken procedure

First, we skin the chicken legs and burn any feathers left on the bone. We take a baking dish and add the legs, beer, herbs, sliced ​​garlic, salt and pepper. Place the chicken in the refrigerator for at least 2 hours (but the longer the better) to let it marinate well; remember to turn it often.

Once the time has passed, we now take a large pan and heat two or three tablespoons of extra virgin olive oil and a clove of garlic. We drain the legs from the marinade and brown them very quickly in a pan on both sides: I recommend keeping the marinade.

When it has been seared well and therefore all the juices of the meat have been sealed inside, we sprinkle the beer marinade for the first time and keep the chicken turned gently, continuing to baste every time the bottom dries.

We continue like this for about 30-35 minutes on a low flame, checking often and adding water if it gets too dry. Now the magic happens, we take a teaspoon of flour and dissolve it in 2 tablespoons of the beer you used for the marinade and add it to the pan. A super thick and tasty cream will be created.

Let it cook for another 10 minutes, so that the cream reduces. Finally, turn off the heat, take the chicken legs and place them on a serving plate accompanied by potatoes or vegetables of your choice, add a basil or parsley leaf and sprinkle them with the sauce. A unique and rustic taste.