Each region of Germany has its own culinary specialties, but beer, meat and “black” bread are frequent guests in any province. The Germans eat a lot of meat, cook about 600 varieties of bread, and almost every village has its own beer. Here from these three main components roast chicken is cooked in beer. It is very simple, as well as any rural dish, it is prepared quickly, without hassle, and the result is such that you will just lick your fingers, sorry for the banality.
You can replace the chicken with beef, but then you have to increase the cooking time. Mandatory ingredients Chicken in beer is dark beer and rye bread with black molasses. It is these products that will give the sauce a thick, rich taste and an appetizing dark brown color.
Separately, I note that the amount of onions in the sauce can be even more than reasonable limits. Onions must be thoroughly stewed to transparency, adding a little butter and half a teaspoon of sugar so that the onions are slightly caramelized.
The smell that spreads through the kitchen in the process will not leave anyone indifferent. There is something magically mouthwatering when these flavors blend together.
- Cooking time: 1 hour 10 minutes
- Servings: 3
Ingredients for Chicken in Beer
- 700 g chicken (thigh);
- 300 g onions;
- 10 cumin;
- 300 ml of dark beer;
- 500 grams of rye bread;
- 5 g sugar;
- 15 g butter.
Method of cooking chicken in beer
From the hips gently cut a bone. Each piece of meat is washed and thoroughly dried with a napkin. Then fry on each side. Please note that you do not need to salt and fertilize with spices in this case. Just fry it so that the meat is covered with a crust, and the juices are left inside, and not drained into the pan.
For a thick and concentrated sauce, you just need to add a lot of onions. We cut it into large rings and we cook in a frying pan until soft. Add butter and sugar.
We put fried boneless chicken thighs into a thick-hearth brazier. On the meat lay out a thick layer of transparent, hard onion, add the cumin, salt. Pour a glass of dark beer into the roaster, which should completely cover the products, but the onion layer should slightly rise above the beer. Cut off the crust with rye bread. The most delicious sauce is made with Borodino bread, but it can be replaced with any other bread with black molasses.
From bread, you need to make a tight lid that will completely cover the meat with beer. Diligently close even the smallest holes with pieces of bread.
Put the roaster on the stove, and after the sauce boils, make a small fire and forget about the roast for 40 minutes. You can put the roaster in the oven, it does not affect the final result, but it will release the burners of the stove. The finished dish should look exactly as you see in the photo - the bread will be soft and moist, but should not dissolve in the sauce.
Steamed vegetables will serve as a garnish for chicken in a beer. We lay out a piece of rye bread, on it a tender chicken, onion and pour all over with fragrant sauce.
Tip: a portion of the bread that covers the dish must be kept whole, and a portion of the knead, so the sauce will turn out to be thicker and more saturated.
