Meat Recipes by Carlos Mirasierras

Chicken Stewed in Stout Beer & Roast Potatoes Code23

Ingredients (2 people):
1/2 chicken
1 carrot
1 spring onion
1 clove of garlic
1 bottle of dark beer
4 small potatoes
a pinch of butter
peppercorns
flour
olive oil
salt
parsley
Preparation:
To prepare the potatoes, cut them in half and trim the base to get a flat surface where
they can sit on the bottom of the baking dish; put some butter and some finely chopped
garlic on each potato piece. Bake at 180ºC-356ºF for about 40 minutes.
Cut the chicken into eighths, salt them, dredge in flour and fry in a wide, low pan in a
little oil. When browned, remove and reserve.
Chop the onion, garlic and carrot and fry in the same pan with the same oil (remove
some of the oil though) along with some peppercorns. Add in the chicken when the
vegetables are browned. Add in the beer, let it simmer for few minutes so the sauce
reduces.
Serve the chicken pieces accompanied by the roasted potatoes and garnished with a
sprig of parsley.
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