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    Chicken Baked in Beer
    serves 4

    2 2-1/2-lb chickens (or equiv pieces) trimmed of fat, excess skin
    2 bottles dark lager
    1 onion
    1 T chopped garlic
    2 t dried oregano
    2 t dried tarragon
    1 1/2 t dried basil
    2 1/2 t paprika
    1/4 t black or white pepper
    1/4 t crushed red pepper

    Put chicken pieces skin side down in baking dish, pour in enough
    lager to just cover the chicken. Slice the onion, lay over chicken
    pieces, Sprinkle with herbs and spices.

    marinate for 2 hrs at room temperature or overnight in refrigerator
    Let chicken sit for 1/2 hour to come to room temperature.

    Bake 400 deg, preheated oven for 2 hours, drain and reduce the
    sauce to form a glaze.

    Serve with collard greens shredded and sauteed in olive oil and
    garlic rice cooked with 1/4 t saffron threads

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