Braised chicken with bock beer

Ingredients for 4 servings:

• 4 chicken legs
• 400 g mushrooms
• 8 garlic cloves
• 400 g parsnip(s)
• 400 g carrot(s)
• 0.33 liters of Bock beer
• 2 bay leaves
• 5 allspice berries
• 1 rosemary sprig(s)
• olive oil
• salt and pepper
• Herbs, Italian

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 220°C (top/bottom heat). In a casserole dish or roasting pan, fry the chicken thighs in olive oil until crispy, seasoning with salt and pepper just before removing. Briefly fry the rosemary sprig and then remove everything. Fry the cleaned and, if desired, split mushrooms in the remaining fat. Add the peeled garlic cloves in pieces and fry them. Peel and slice the carrots and parsnips, and add the onions in quarter rings and fry them. Pour in the beer. Season to taste with salt, pepper, allspice, bay leaves and Italian herbs. Place the chicken thighs, skin-side up, on top of the vegetables. Cover and braise in the preheated oven on the middle rack for about 30 minutes. Then fry for another 10 minutes with the lid open. Serve with fried potato dumplings, baguette or fried potatoes as a side dish.