Recipe for 2-4 persons
Preparation time: 15 mins
Cooking time: 40 mins
This is a recipe that I make regularly as we enjoy it with a good glass of wine during the autumn months or a cold beer – especially on hot summer nights… Some had been asking for the recipe which I’ve explained over and over but now it’s here for everyone to come looking when they want.
500 grams of Chicken pieces (cut away most fat leaving some skin)
500 ml Beer of your choice (not dark)
2 cloves garlic
2 twigs rosemary
2 sage leaves
Salt, Pepper to taste
Place cleaned chicken pieces (with or without bones I prefer a mix myself) in deep set saucepan/frypan (I like to use Bessemer saucepan for this recipe) add chopped garlic and whole rosemary twigs and sage leaves. Pour ½ quantity of beer (not cold from fridge) cover with the lid and bring to boil. Put remaining beer in the fridge. Once boiling, lower heat add salt and pepper then simmer until golden brown, turning pieces every so often. Then at this point (see photo A – about 30 minutes into cooking) raise heat then slowly pour remaining cold beer (from fridge), watch it sizzle (see photo B) and wait until most of the beer has dissolved into a gluey syrup. Voilà it’s done!
Serving suggestion: place pieces on plate and spoon over cooking syrup/sauce from pan.
Serve with tossed salad, or veggies of your choice.
Buon Appetito :o)