Tender and juicy homemade beer chicken

What does it include?

Ingredients

• 1 kg of chopped chicken (thighs, thighs or mix)
• 1 can of beer (330 ml)
• 2 medium onions
• 3 cloves of garlic
• 1 carrot (optional)
• 2 bay leaves
• 1 teaspoon paprika (sweet or smoked)
• Olive oil
• salt and pepper

How to prepare it step by step?

Preparation

1. Prepare the chicken: clean and dry the chicken pieces with paper. Season with salt and pepper on both sides and let it rest for 5–10 minutes.
2. Brown the chicken: in a large saucepan, heat 3 tablespoons of oil over medium-high heat. Sear the chicken in batches until golden brown (3–4 min per side). Remove and reserve.
3. Sauté vegetables: in the same saucepan add the julienned onions, the sliced carrot and the sliced garlic. Cook over medium heat until the onion is golden and lightly caramelized (10–12 min).
4. Add paprika and deglaze: add the paprika and stir for 30 seconds (be careful not to burn it). Pour the beer and increase the heat so that it boils for 2 minutes and evaporates some of the alcohol.
5. Include the chicken and aromatics: return the chicken to the pot, add the bay leaves, partially cover and lower the heat to medium-low.
6. Cooking: Cook for 30–40 minutes, turning the pieces halfway through cooking and checking that the liquid partially covers the chicken. If you need more sauce, add 100–150 ml of broth or water.
7. Check: Make sure the chicken is cooked thoroughly (the meat should be falling off the bone and the juices should be clear).
8. Thicken (optional): if you want a thicker sauce, remove the chicken, increase the heat and reduce the sauce for 3–5 minutes or add a teaspoon of cornstarch dissolved in a little water.
9. Serve: Serve hot with mashed potatoes, rice or bread. Garnish with chopped parsley if you wish.