Beer chicken succulent and juicy made in a stove top pan with an unmistakable aroma that makes it very inviting. 2 Pieces of chicken marinated in the beer and cooked in a pan until they are golden and well broiled but at the same time soft and juicy The chicken with the beer in the pan is a light and flavorful second course dish but with a little more gear. It’s the beer that makes the difference! Let’s see how to proceed and I’ll also explain how to get a delicious cream to accompany it.
2.5 to 3lbs of chicken pieces (thighs & wings
3 Tablespoons of oil
Salt to taste
11-12 oz of beer ( taste)
1 Clove Of Garlic
3 Leaves Of Laurel leaves or Bay Leaf
A Sprig Of Rosemary
1 tablespoon of Cornstarch (Optional)
Pepper to taste
1 chili pepper ( pepperoncino)
The recipe of the beer chicken in the pan:
Remove any chicken skin residue, wash the chicken pieces and dab them with kitchen paper.
In a dish arrange the pieces of chicken, regular salt and add the rosemary, the clove of garlic crushed and peeled, the beer and marinated for about 2 hours.
After the refrigerated time, drain the chicken and dry it with kitchen paper. Keep the marinate aside.
Pour the EVO oil into a non-stick pan and brown the chicken on high heat for about 10 minutes.
Add the beer used for the marinade a little at a time and continue cooking over medium heat. Add the beer but hand as soon as the chicken is dry and cook until the cooking is finished. The chicken should be well cooked and broiled.
Serve the chicken to the beer in hot frying pan.
For the Gravy
Gravy cream just remove the chicken and set aside while making this sauce…
add a tablespoon of cornstarch to the bottom of the baking, a little water and stir vigorously to not create lumps. Serve the chicken by distributing a spoonful of cream.
