in Recipes

Singles Dinner No. 21

updated

Spread the love

Ingredients for 1 servings:

  • 2 chicken thighs with back piece
  • 1 ½ liters of malt beer
  • 1 pack of soup vegetables (carrots, celery, leeks, cauliflower, parsley)
  • 3 m.-sized potatoes
  • 50 g sorrel
  • Salt
  • Black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Boiled chicken thighs in malt beer with soup vegetables and potatoes (enough for 2 days)

Heat malt beer in a large pot. Wash the chicken thighs, pat dry, add them to the boiling beer, and reduce the heat to a simmer. Peel and finely dice the potatoes and vegetables. After 30 minutes, add them to the pot with the chicken (turn frequently if the chicken isn’t completely covered with beer). After another 15 minutes, season to taste. Finely slice the sorrel, add it to the pot, turn off the heat, and let it simmer with the lid on for 5 minutes. It may sound very unusual, but it tastes good!

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chili pepper ketchup

Ham and fig cake