Chicken legs in beer
2 servings
60 minutes
Beer-braised chicken legs are a fragrant dish of Spanish cuisine, infused with the spirit of traditional taverns. It is said to have originated in village homes where beer was used not only as a drink but also as a base for marinades and sauces. Chicken baked in beer acquires tenderness and a light caramel crust thanks to the natural sugars in the beverage. The flavor is a harmony of salty-spicy chicken, soft bitterness of beer, and subtle peppery notes. The dish pairs excellently with crusty bread, stewed vegetables, or mashed potatoes.
1
Cut each drumstick into 2 parts, season both sides with salt and pepper, and place in a pan skin side up. Pour beer over the drumsticks until the liquid covers them halfway.
- Chicken leg quarters: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Beer: 1 glass
2
Place the pan in a preheated oven and leave it for forty minutes. During frying, baste the legs with the sauce every ten minutes.
