The Gourmet's Guide to Cooking with Beer by Alison Boteler

Author:Alison Boteler
Language: eng
Format: epub, mobi
Publisher: Rockport Publishers
Published: 2009-12-08T16:00:00+00:00

Prep = 12 minutes Chill = 4 hours Cook = 40 minutes to 1 hour Yield = 4 servings

Pale Ale Chicken Paprikash

When I came across this Hungarian chicken recipe, I was tempted to substitute chicken breasts for thighs. However, the thigh meat actually adds a more authentic character to the dish.

1 cup (125 g) all-purpose flour

2½ teaspoons (6 g) paprika

¼ teaspoon cayenne

¼ teaspoon ground ginger

1 teaspoon basil, chopped

⅛ teaspoon grated nutmeg

1 teaspoon salt

¼ teaspoon freshly ground pepper

12 chicken thighs, skinned and boned

4 tablespoons (55 g) butter

1 large clove garlic, finely minced

1 bottle (12 ounces, or 355 ml) pale ale beer

1 can (13 ounces, or 369 ml) condensed chicken broth

2 cups (460 g) sour cream

2 tablespoons (30 ml) Worcestershire sauce

Preheat oven to 325°F (170°C, or gas mark 3). In a large resealable plastic bag, combine flour, paprika, cayenne, ginger, basil, nutmeg, salt, and pepper. Shake chicken pieces, a few at a time, in flour mixture. Melt butter in a large nonstick skillet, brown chicken on all sides, and transfer to a baking dish. Sauté garlic in drippings for 2 minutes. Stir in beer, chicken broth, sour cream, and Worcestershire sauce. Heat through, stirring constantly, but do not boil. Pour over chicken. Bake, uncovered, for 1 hour, or until chicken is tender.

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