Beer Braised Chicken (Frango na Cerveja)
Ingredients
- 6 strips thick-cut smoked bacon cut into ¼-inch pieces (I used turkey bacon, so I had to increase the amount of oil slightly)
- 1 shallot peeled and small diced
- 8 ounces baby portabella mushrooms sliced, about 220 gr.
- 2-½ pounds chicken leg quarters about 1 kg
- Salt and freshly ground pepper
- All-purpose flour for dredging
- 2 - 3 tablespoons vegetable oil
- 24 ounce dark or brown ale beer about 700 ml
- 1-½ cup chicken broth
- 1 cup pearl onions peeled
- 2 large carrots peeled and sliced
- 2 tablespoons ground mustard
- 4 tablespoons packed dark brown sugar or honey to balance the bitterness of the beer
- 3 bay leaves
- 1 string fresh thyme
- 1 tablespoon tomato paste
- ¼ cup heavy cream
- 2 tablespoons fresh parsley chopped
Instructions
- Heat a large dutch oven or heavy-bottom pan over medium heat. Add the bacon and cook until browned and crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate to drain.
- Add the shallot. Sauté for about 1 minute. Then, add the mushrooms and sauté for about 2 minutes. Remove from pan with a slotted spoon and place on a plate.
- Season the chicken legs with salt and pepper and dredge in flour, shaking off the excess. Add the oil to the bacon drippings. Add the chicken legs in batches and cook over medium-high heat until golden on the bottom (approximately 5 minutes), then flip and sear the other side for about 1 minute.
- Next, add the beer, the broth, onions, carrots, mustard, sugar or honey, bay leaves, and thyme. Stir well. Cover and simmer over low heat for 60 minutes. Remove cover, add the tomato paste, and continue to simmer for 15 minutes to allow the sauce to reduce a bit.
- Discard the bay leaves and thyme and stir in the heavy cream, bacon, and parsley. Serve hot with a hard crust bread or with polenta, which is greatly esteemed in Brazil.
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