Chicken braised in beer with potatoes

Ingredients for 4 portions

• 1Whole roasting chicken, cut into pieces
• to tasteSalt
• to tasteBlack pepper
• 3 tbspOlive oil
• 2Yellow onions, chopped
• 2Carrots, sliced
• 1Bell pepper, red, in strips
• 3 clovesGarlic, chopped
• 500 mlBeer
• 2Bay leaves
• 800 gPotato, peeled, in chunks
• ≈ 200 mlWater

Method

1. Pat the chicken pieces dry and season with salt and pepper.
2. Heat the oil in a wide casserole and brown the chicken over a medium-high heat for about 10 minutes, until golden all over. Lift it out.
3. In the same casserole, fry the onion, carrot, pepper and garlic over a medium heat for about 10 minutes, until soft.
4. Return the chicken, pour in the beer and add the bay leaves. Bring to the boil and let it bubble for 3 minutes, then cover and turn the heat down.
5. Simmer under a lid for 15 minutes.
6. Peel the potatoes and cut them into large chunks while the chicken simmers.
7. Add the potatoes and pour in the water so they are almost covered. Simmer under a lid for about 25 minutes, until the potatoes are tender. Take the lid off for the last few minutes if the sauce needs to thicken.
8. Check the seasoning, remove the bay leaves and serve the chicken with the potatoes and sauce.

More recipes

• Caldo de pollo – Mexican chicken and vegetable soup1 h
• Griddled chicken breast with garlic, parsley and salad25 min · ≈ €1.80/port.
• Sopa de fideos – chicken noodle soup1 h 35
• Arroz con pollo – chicken and rice1 h 10