Home » Beer chicken with mashed potatoes

Beer chicken with mashed potatoes

by Ada Parisi
5 min read

I had the chicken with beer in Belgium, and I loved it!. But I have a little’ varied the recipe, because in Belgium need full of bones and chicken with French fries, While I wanted without bones and I preferred to accompany him to a very substantial puree. I also added mushrooms and made the dish more aromatic with lemon zest and ginger. The beer that I used is of course Belgium, a Duvel blonde, of structure but not too bitter. The dish was very good and especially the truly delicious sauce. Is, for once, I was able to eat carrots! I used chicken thighs, easy to scarnificare and very pulpy.

Ingredients for 4 people:

  • 6 chicken thighs, without the skin
  • enough flour to bread the thighs
  • 33 Centiliters of beer Belgian blonde, I used the Duvel
  • 2 carrots
  • 2 sticks of celery
  • 10 button mushrooms
  • a mountain of fresh garlic
  • a fresh onion
  • grated rind of 1 lemon
  • one centimeter of grated ginger
  • 30 grams of butter (or extra virgin olive oil)
  • lemon thyme as required
  • salt and pepper
  • a pinch of paprika
  • 1/2 teaspoon ground cinnamon
  • chicken broth as required

for the mashed potato

  • 4 potatoes from Avezzano
  • whole milk as required
  • 30 grams of butter
  • a pinch of nutmeg
  • a pinch of ground cinnamon
  • salt to taste

Go into the flour the chicken thighs, so that they are evenly coated with. Finely chop the spring onion. Deprive Peel carrots and celery filamentous parts and cut into rounds, not too thin. Remove the stalk of the mushrooms and cut into 4 every mushroom.

Brown in clarified butter (or olive oil if you don't like the Northern flavor, buttery) the thighs, until they are golden brown and with a nice crust on all sides. Put them aside. The same butter or oil sauté the onion and then add carrots and celery. Saute the vegetables for 2 minutes and arrange over the thighs. Pour the beer over high heat, then add the thyme, sweet and spicy paprika and cinnamon. Cover with chicken stock (If you don't have the bottom in the freezer using a nut, better than water alone), season with salt and pepper. Cover and cook for 40 minutes, or until the meat starts to break away from the bones. Remove the chicken pieces from the Pan, Add to vegetables mushrooms and cook the sauce over high heat until it shrinks. If it were too thin, you can combine one tablespoon of cornstarch dissolved in a little cold water, the sauce will become thick in two minutes.

While the gravy shrinks, carve the chicken meat from the bones and keep hot.

For mashed potatoes, boil the potatoes in salted water. When will keep (that is when you put in a stick) Peel them while still hot and mash with potato masher. Put them in a saucepan and add the butter and as much milk as you need to get a very firm and thick puree. Season with salt, season with nutmeg and cinnamon and keep warm.

Serve the chicken cooking vegetables and gravy along with perfused accompanied by quenelle of mashed potatoes. Garnish with a little’ thyme and Bon Appetit!


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Patrizia April 17, 2015 - 11:05

Hi Ada, is the first time I write but I follow my heart this blog. Really very creative and well structured. I did the paccheri pasta with tomato confit Basil cream sauce and Buffalo mozzarella.. they were amazing so much that Sunday I will (but I'll make the gross sfoja)
sorry I always miss in chatter :D, I wanted to ask you something about the recipe.
I'm choosing between several seconds and these attract me much, but… There are also 9 years old daughter wanted to know if the sauce at the end so much bitter aftertaste remains with ql… Maybe you'd better choose another second? 😛

Sicilians creative in the kitchen April 17, 2015 - 13:10

Patrizia Hi! And welcome! Meanwhile, I thank you for the appreciation and trust, you very much. For the chicken with beer, is very good and if you're using a very very light lager beer that is slightly less in quantity than that specified, making it blend well, should not remain any inkling amaro. To be clear, use one of those beers we drink we women according to men: blonde, little alcohols, fresh and drinkable… Let me know what you decide, possibly tell me what you like and let us together find another dish if that doesn't convince you. Thanks again and good weekend, ADA

Hedwig February 2, 2015 - 20:38

Very nearly eluded me. I must admit I am not a fan of chicken but if I eat meat is this that I prefer and then luckily I can change taste with this fabulous recipe. I threw away a bit at a time. A hug and good evening.

Sicilians creative in the kitchen February 3, 2015 - 12:46

Also I am not a chicken lover, but it is good and it is lightweight. That's why I wrack my brains to prepare it so tasty. This was particularly… I ate too much! I embrace you strong, ADA


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