Baked Chicken with Beer

Baked chicken with beer is generally a main course dish. This dish does contain a certain amount of alcohol but it is not harmful to children. It is relatively easy to cook. This dish is consumed mainly in the Southern States of America.

Recipe 1:

Serves: 6 to 8

Ingredients:

• 6 slices of bacon, diced
• 3 to 3 ½-pound chicken pieces (leg or thigh)
• 4 medium onions, finely sliced
• 2 tablespoons of flour
• ½ tsp ground marjoram
• ½ tsp black pepper
• ½ tsp leaf thyme
• 1 tsp salt
• 1 tsp sugar
• 1 clove minced garlic
• 12 ounces of beer (room temperature)
• 2 tablespoons of cider vinegar

Preparation:

1. Fry bacon until crisp in a large saucepan or a Dutch oven.
2. Drain the oil from the bacon and place them on paper towels.
3. Brown chicken pieces in the bacon drippings over a medium flame turn it brown on all sides. Remove and place on a separate plate.
4. Add onions to the saucepan and cook for 4 to 5 minutes until tender.
5. Drain off extra fat.
6. Add thyme, pepper, salt, sugar, flour, marjoram and garlic.
7. Stir in the beer. Cook over a medium flame, stirring constantly, till the mixture is thick and bubbly. Then stir in the vinegar.
8. Add the chicken back to the pot. Sprinkle with bacon.
9. Cover the pot and bake for 55 to 65 minutes at 350°C or until chicken is tender. (if necessary transfer to a large baking dish)
10. Garnish with chopped thyme and serve.

Recipe 2:

This is a beer cracker chicken potpie. There are three parts in it. The shell, crust and filling and then finally baking. Each part will be done separately. This recipe is not advised for amateurs.

Serves 4-6 people

Ingredients:

Shell

• 2 cups of finely crushed Club or Town House crackers
• 4 tablespoons of melted butter

Crust

• 2 cups of flour
• ¾ cup of Crisco
• 1 tsp salt
• ¼ cup of boiling water
• 1 tsp of parsley flakes

Filling

• 1 to 2 lbs chicken sliced into 1-inch cubes
• 1 bag of frozen mixed vegetables
• 2 tablespoons of olive oil (extra-virgin preferred)
• 1 bottle of beer (or 12 oz of white wine)
• 1 tsp poultry seasoning
• 1 ½ tsp garlic powder
• 1 tsp basil
• 1 tsp Lipton Onion Soup mix
• 1 can of condensed cream potato soup
• 2/3 cup of milk
• 1 tsp salt (to taste)

Preparation:

Shell

1. Pour the melted butter into a 4X9 casserole dish.
2. Distribute the crumbs over the butter and mix well in order to saturate the crumbs.
3. Press down cracker mix to cover the bottom evenly.
4. Place the covered dish into the fridge to cool while preparing the chicken.

Filling

1. To a frying pan, add olive oil, poultry seasoning, garlic, basil, onion soup mix. Stir well until well saturated with oil.
2. Add chicken and cook until browned lightly.
3. Add the beer, cream of potato soup and milk when the chicken looks as if it is ‘golden brown’.
4. Add the mixed vegetables and turn down the heat for about 20 minutes. ( This is done to minimize the liquids)
5. Remove from heat when the liquid appears thickened. Allow it to cool enough that you can touch it.

Crust

1. Add the ingredients to hot water and milk. Cut the Crisco into flour and milk mixture with a fork.
2. Form balls. Divide each ball in half. Roll out the dough between sheets of waxed paper or plastic wrap 1/8″ thin.(Minimize touching with hands)

Baking

1. Remove casserole from fridge and add chicken filling.
2. Peel plastic wrap off one side of the crust, fold the dough over the dish and then remove the other sheet of plastic wrap.
3. Pinch the sides of dough into the inside edge of the dish using fingers.
4. With a knife, poke several vent holes in the crust.
5. Bake for 20 to 25 minutes until golden brown over a cookie sheet at 425°F.
6. Garnish and serve.

- Karnika Ray

Tags: baked chicken with beer, chicken, chicken recipe, Recipes

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