Chicken in Beer
This is a German take on coq au vin.
Yield: serves 4
- 2 Tbsp. vegetable oil
- 4 whole chicken legs (thigh attached)
- Salt and freshly ground black pepper
- 5 strips bacon, chopped
- 3 Tbsp. flour
- 10 white mushrooms, cleaned, trimmed, and finely chopped
- 4 carrots, peeled, trimmed, and coarsely chopped
- 1 large yellow onion, peeled and chopped
- 1 rib celery, finely chopped
- Leaves from 1/2 bunch parsley, coarsely chopped
- 4 juniper berries
- 2 whole cloves
- 1 bay leaf
- 24 oz. German wheat beer
- 1 1⁄4 cups chicken stock
- Pinch paprika
- 8 quartered, peeled, boiled waxy potatoes, hot
- Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then brown well on both sides, 5–7 minutes per side. Transfer to a medium pot, then pour off fat from skillet. Return skillet to medium heat, add bacon, and cook, stirring, until crisp, 4–5 minutes. Transfer bacon and drippings to pot with chicken.
- Stir flour, mushrooms, carrots, onions, celery, parsley, juniper, berries, cloves, bay leaf, beer,stock, paprika,and salt and pepper to taste into pot and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, until chicken is tender, 1 1⁄2-2 hours. Discard bay leaf. Serve with potatoes.