Beer chicken in a casserole

Ingredients for 4 servings:

• 4 chicken legs, alternatively wings
• 4 chicken thighs (drumsticks)
• 10 m.-sized onion(s) or 6 large
• 1 liter of dark beer (half can be replaced with malt beer)
• 2 tsp mustard
• e.g. parsley (approx. 1/2 – 1 fresh bunch), chopped
• 1 cup of cream, approx. 200 ml
• e.g. salt and pepper
• 1 ½ tsp chicken broth powder
• 2 ½ tsp vegetable stock powder
• 3 tsp, leveled cornstarch or sauce thickener

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 55 minutes

with dark beer and either whole chicken or parts of it

Instead of the 4 whole chicken legs or wings and the 4 drumsticks for the right amount, you can also use a whole, ready-to-cook chicken. First, separate the wings and thighs at the lowest joints closest to the body, at the cartilage, and then remove the chicken breast at the breastbone. Fillet the breast. Add the remaining carcass to the sauce. Roughly remove the skin for texture and flavor. Now sear the chicken pieces on all sides in a pot or 28 cm frying pan until they lose fat and brown. This develops delicious frying aromas in the meat, but also in the rendered fat. Therefore, do not rinse or wipe this fat away; instead, save it for the onions. Halve or quarter about 10 medium or 6 large onions. Remove the chicken pieces from the pan and fry the chopped onions in the frying fat until lightly browned on the cut sides. Place the onions and chicken in a 3-liter pot and pour in 1 liter of dark beer. This type is important because of its malty, sweet flavor, which makes it ideal for cooking (half could be substituted with malt beer). Also add mustard, cream, and half to one bunch of parsley. Season with pepper to taste (I use quite a bit of pepper) and thicken with cornstarch. This isn’t necessary if you prefer a more runny dish. Tip: To slightly thicken and reduce any fat, you can also mix an egg yolk with water and stir in. Simmer everything together for at least one, preferably two hours, until the meat has completely fallen off the bones; then it will be tender as butter. Season with salt after the cooking time. Note: Since I like a lot of spicy food, I also add 1-2 teaspoons of chicken broth and 2-3 teaspoons of vegetable broth. This goes well with rice, potatoes, or spaetzle.