If you're one of the people who claim that Chicken is boring then you're not experimental enough with it. It is such a versatile meat and here's one way to prepare your chicken. Beer adds a rich flavour to the chicken and also caramelizes the chicken skin very well. I wouldn't suggest a light beer for this. You need a full bodied beer that will give the chicken flavour once the alcohol is cooked off. Lion Lager is what I use most times.
What You'll Need - Serves 3-4
- 6 Chicken Pieces
- 1 Large Red Onions
- Thumb Sized Piece Ginger
- 4 Garlic Cloves
- 1 Can Whole/Chopped Tomatoes
- I Bottle Beer (About 330ml)
- 1 Cup Button Mushrooms
- 2 TspDry Oregano
- 4-6 Sprigs Thyme
- Salt & Pepper
Prep - 10 Minutes
- Preheat Oven to 200 Degrees Bake
- Rinse your chicken thighs and pat dry with kitchen paper. Season the thighs with salt and pepper
- Chop onions into large chunks
- Peel the garlic cloves and crush them slightly. Do the same to the ginger
- Quarter mushrooms
Let's Get Cooking - 35 Mins
- Heat cooking oil in a large pan that's also oven proof (You can also use an oven proof dish)
- Once the oil is hot, fry the chicken at high heat until it has been browned (searing the meat) - Remove from the pan and place aside
- In the same pan add the onions and mushrooms and fry until they are half done.
- Add the whole garlic cloves, ginger, oregano and the can of tomato
- Cook the gravy until the tomatoes are cooked down. Season with salt and pepper.
- Add the beer and allow to start simmering at high heat for 5 minutes
- Place the chicken thighs into the gravy.
- Add the thyme sprigs on top and place under the oven uncovered for 25 minutes
- If you're using an oven proof dish, just transfer the gravy into the dish and place the chicken on top with the thyme sprigs.
- Once cooked, the chicken thighs will be tender and the gravy would have reduced and thickened.
- Thinly slice spring onions and sprinkle over chicken for garnish