Another one of Maman's staple: 'poulet a la biere' a.k.a. beer-braised chicken is a success with everyone, every single time. It's extremely easy to make and delicious. Braised in beer, the onions, raisins and chicken skin get caramelized and crunchy while the meat stays tender on the inside. This is a perfect Fall or Winter dish. Bon appetit!
Serves 6 l Difficulty: very easy l Prep time: 15min l Total time: 2h15
8 chicken thighs and wings with skin
3/4 cups raisins
10 bay leaves
2/3 cans of blond beer (pick your favorite but stay within light beers, no IPAs)
Salt and pepper
1. Preheat the oven at 450F.
2. Peel and cut onions in thin slices & lay them at the bottom of a baking dish, big enough to hold 8 chicken pieces.
3. Cover onions with raisins and bay leaves.
4. Sprinkle chicken pieces with olive oil and place each piece into the dish, skin side on top.
5. Season with salt and pepper and pour the beer over the chicken pieces, so they are almost covered entirely. If you run out of beer, it's totally fine if the chicken isn't fully covered.
6. Place in the oven for 20 minutes, then turn chicken pieces around for another 20 minutes.
7. Braise until chicken is golden, onions and raisins are caramelized and there is almost no beer left at the bottom of your dish.
8. Serve with couscous grain.
Tip: for an extra decadent touch, add bacon along with the onions, raisins and bay leaves.