avg —
Chicken thighs in beer in the oven
Instructions
I chop the onion into thin half-rings, 3–4 mm. Thin half-rings caramelise faster in the pan and spread nicely over the meat. Onion cut too coarse leaves sharp pieces in the finished dish, while onion cut too fine dissolves without a trace.
I heat vegetable oil in a non-stick pan. I fry the mix of dry spices (thyme, rosemary, paprika, fenugreek, basil) in the oil for 30–60 seconds, until a bright, fragrant aroma appears. This technique comes from Indian cooking – it releases the essential oils of the spices and makes the dish many times more aromatic.
I trim the chicken thighs of skin and bone – this way the meat soaks up the marinade better. I rinse the meat in cold water and cut it into portion-sized pieces of 4–5 cm. I pour beer over the meat – light or dark to your taste will do. I leave it to marinate in the fridge for at least 2 hours, ideally overnight.
I fry the onion in the spices and oil for 5–7 minutes, until golden. The onion should become soft and slightly caramelised – that is what gives the sauce a pleasant sweetness and a rich colour.
I drain half of the beer marinade – what remains is enough for baking. The full amount of beer would give too much liquid, and the meat would stew rather than bake. I place the meat with the beer in a baking dish, add the fried onion with the spices and stir. I season with salt to taste. I put it in the oven for 35 minutes at 180–200 °C.
I serve the hot meat in deep plates together with the fragrant, aromatic gravy. I serve it with rice, potatoes, buckwheat or stewed vegetables. Do use the gravy – it is the tastiest part of the dish.
Tips
- 1
Use good-quality light or dark beer – each gives the dish its own character. Cheap lager will give a flat taste.
- 2
If you do not want alcohol, replace the beer with dark bread kvass; it gives a similar malty aroma without the alcohol.
- 3
Marinate the chicken in the evening – then in the morning the cooking takes just 35 minutes. I cook pork in wine on a similar principle.
- 4
Serve with rice, mashed potatoes, buckwheat or baked vegetables – the beer gravy goes well with any side dish.
FAQ
Can I cook the thighs with the skin on? +
Yes, you can, but it is better to remove the skin – this way the meat soaks up the beer marinade better and becomes more tender. With the skin on, the dish turns out fattier (chicken skin contains a lot of fat) and less flavourful inside, as the marinade will not reach the meat. If you leave the skin on, prick it in several places with a fork and make crosswise cuts – this helps the marinade penetrate deeper. With the skin on, the calorie count increases by roughly 60–80 kcal per 100 g.
Which beer is best to use? +
Dark beer (stout, porter, dark lager) gives a richer, caramel flavour with a slight bitterness and chocolate notes – ideal for the cold season. Light beer (lager, pilsner) is softer and gentler, lending a light hoppy aroma – a summer option. Non-alcoholic beer also works, but the marinating effect will be weaker. Do not use sour or fruit beer – they give an unusual taste that not everyone is ready for. Good-quality, mid-priced beer is the best choice.
How long does the finished dish keep? +
In a sealed container in the fridge, up to 3 days. On the second day the taste becomes even better, because the meat is fully soaked through with the aromas. Reheat in the oven at 150 °C under foil for 15 minutes, or in a pan with a couple of spoonfuls of gravy and a lid on. A microwave will also do, but the chicken stays juicier in the oven. I do not recommend freezing the finished dish – the gravy separates when thawed, and the meat becomes stringy.
- Comment
or post as a guest
Be the first to comment.
