Shopping List for 4 adults
1 pkg. Chicken lower and upper thigh 1.5 kg
2 parsley roots
2 stalks celery
4 cloves garlic
1 red cilipeber
1 fl. Wiibroe Porter
½ l chicken stock
1 tbsp. Apple cider vinegar
1 tbsp. Asian kitchen soy sauce
½ cup olive oil
50 g butter
2 tbsp. flour
1 tbsp. smoke salt or ordinary. salt
Chicken legs braised in Porter
Procedure without liability: Begin with salting the thawed chicken pieces. Clean the vegetables and cut them into smaller pieces. Pour vegetables in a plastic bag with flour and shake the bag well. Come olive oil and butter in a deep pan, when the butter has showered chicken pieces are browned on all sides. It takes approx. 10 minutes. Put the chicken pieces to the side and all the vegetables lightly brown in oil/butter. If there is too little oil/butter left add something more. Add chicken pieces down among the vegetables and sprinkle with apple cider vinegar and soy sauce. Pour Porter and chicken broth over to cover completely.
Bring the dish to a boil and turn down the heat so it simmer for 1 ½ hours. Check that there is enough liquid, otherwise add more broth. Chicken pieces should be covered with liquid to be tender. You can prepare the dish in the morning or the day before, it should be served. An hour before serving you come the chicken pieces in an ovenproof dish, pour the sauce with the vegetables over and put the pan in a 120 °C preheated oven.
Serving: Place the dish on the table and serve either potatoes, rice, noodles, pasta or bread.
Garnish: Fresh chopped parsley or coriander would be great.
Drinks: Of course the same Porter served to the dish.
Hints: Instead of chicken under- and upper thigh you can use a whole chicken, divided into quarters.