Beer-Braised Devil’s Chicken with Potatoes and Pearl Onions
Category: Main Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole chicken | 1 kg |
| Pearl onions | 200 g |
| Red beer | 330 ml |
| Potatoes | 400 g |
| Cherry tomatoes | 12 g |
| Fresh chili pepper | 1 |
| Extra virgin olive oil | 5 tbsp |
| Fresh rosemary | 2 sprigs |
| Sweet paprika | 1 tsp |
| Fresh sage | 4 leaves |
| Fine salt | to taste |
| Ground black pepper | to taste |
Instructions
To prepare the Beer-Braised Devil’s Chicken with Potatoes and Pearl Onions, begin by removing the seeds from the chili pepper and finely chopping it into small pieces. In a large pan, heat the extra virgin olive oil and add the butter. Stir in the chopped chili pepper, allowing it to infuse the oil.
Next, pour in half of the red beer to deglaze the pan, followed by a pinch of salt. Add the potatoes, which should be diced into small cubes, and the paprika to give the dish its vibrant color and subtle smoky flavor.
While the potatoes cook, continue to add more beer as needed to keep the ingredients moist. In the meantime, finely chop the second sprig of rosemary and set it aside. This will be added later to enhance the dish’s aromatic qualities.
Once the potatoes are halfway done, it’s time to introduce the chicken. Season it well with salt and black pepper, then sear the chicken on all sides in the pan until it’s beautifully browned.
As the chicken cooks, add the pearl onions to the pan, allowing them to soften and caramelize. About ten minutes before the end of the cooking time, add the cherry tomatoes, quartered for a burst of fresh, tangy flavor.
Finish the dish by adjusting the seasoning, if necessary, and sprinkle in the finely chopped sage and rosemary for added depth. Let everything simmer together for a few more minutes, ensuring the flavors meld beautifully.
Serve your Beer-Braised Devil’s Chicken piping hot, garnished with fresh herbs, and enjoy the comforting combination of tender chicken, roasted potatoes, and aromatic vegetables!
Tips
- For an extra layer of flavor, consider adding a touch of balsamic vinegar or a splash of wine during cooking.
- If you prefer a less spicy version, omit the chili or use a milder pepper variety.
- This dish pairs wonderfully with a crisp, refreshing salad to balance the rich, hearty flavors.
Enjoy this traditional and flavorful Beer-Braised Devil’s Chicken with Potatoes and Pearl Onions, a true crowd-pleaser for any occasion!
