Portioned chicken stewed in beer
4 servings
60 minutes
Portioned chicken stewed in beer is a dish with a rich flavor and aroma, originating from European cuisine. The beer used in the cooking process gives the meat tenderness and subtle caramel notes, while the combination of mushrooms and onions adds depth to the taste. This stewing method has been known since ancient times when beer was a key ingredient in many dishes due to its fermentative properties. Oil-free frying preserves the natural flavor of the chicken, while adding sour cream provides softness and richness. This dish is perfect for cozy home dinners or paired with fresh bread and greens. The pleasant balance of creaminess, saltiness, and light bitterness of beer makes it an excellent choice for lovers of unconventional meat recipes.
1
We are cutting the chicken into pieces (see photo). We will use 4 pieces.
- Chicken: 1 piece
2
Fry the chicken without oil (use non-stick cookware) with spices on both sides until half cooked.
- Chicken: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Pouring 0.5 glass of beer.
- Lager (pale beer): 1 glass
4
Cover with a lid, let it simmer for 5-7 minutes.
5
In a separate pan, sauté the onion and mushrooms for about 10 minutes.
- Canned mushrooms: 1 jar
- Onion: 3 heads
6
Spread the fried mixture over the chicken, adding a spoonful of sour cream on each piece. Pour in 0.5 cup of beer.
- Sour cream 20% fat: 4 tablespoons
- Lager (pale beer): 1 glass
7
Simmer on low heat until cooked for 10-15 minutes.
