How to cook chicken in beer and wine: the main points and 3 simple recipes

Alcohol has a special place in cooking. In the preparation of chicken, alcoholic beverages (beer, wine) are used as the main component of the marinade, and are also added to the stewing form. Pickled chicken is much tastier. Under the influence of temperature, the degrees evaporate, leaving the dish a delicate aroma. The chicken soaked and baked in alcohol becomes softer and acquires a spicy flavor, which is considered the "highlight" of the dish. How to pickle we will tell in our article.

Cooking secrets

• Chicken carcasses are suitable for baking no more than a year old. To purchase such meat, choose a carcass weighing no more than one and a half kg. Pay attention to the appearance: the carcass should be round, without a sharply marked bone-keel, with a breast bone springing when pressed. It is also better to get chilled rather than frozen chicken. With the right choice, the bird will thank you with delicate meat with a rich taste.
• Use ceramic or cast iron mold. Such dishes, slowly warming up, provides uniform baking of chicken without burning.
• Check chicken readiness easily by piercing the meat with a toothpick. If the leaked liquid is clear and free of blood impurities, the bird is ready.
• Do not keep meat in the oven for more than the time specified in the recipe.. In this case, the chicken will become dry, stiff and get a rancid smell of fat.
• Use preservative-free beers. So the dish will be useful and gain a more pronounced flavor. Chicken made on light beer has a soft “bread” flavor, while adding dark beer to the recipe will give the dish a specific bitterness.

Beer Chicken Recipes

With rice

This recipe for chicken in beer in the oven involves the use of both chicken carcass, cut into pieces, and any of its parts (breasts, legs, wings) separately. When cooking, it is recommended to use ordinary, not steamed rice. Also, rice, following a similar cooking scheme, is not forbidden to replace buckwheat.

You will need:

• chicken carcass - 1.5 kg;
• round grain rice - 1 cup;
• beer - 0.5 l;
• onions - 1 large onion;
• butter - 2 tablespoons;
• garlic - one prong;
• Capsicum - 1 pc.;
• salt and spices (saffron, cilantro, thyme) - to taste.

Cooking

1. Wash the chicken, wipe dry. Cut the carcass into 8-12 pieces.
2. Make a marinade: pour finely chopped garlic, thyme into the beer, salt and mix thoroughly.
3. Put the pieces of the bird in the marinade and let stand for 1 hour.
4. Dice the onions into 0.5-1 cm cubes. Wash and finely chop the pepper with seeds removed. Rinse the cilantro and, having dried, also cut.
5. Remove the bird from the marinade and fry each piece in butter until crusted (3-4 minutes).
6. Put the meat in a high-sided dish with the marinade passed through a sieve. Saffron flavor.
7. Spasser onion, cilantro, pepper in the same bowl where the meat was fried.
8. To the chicken, add the thoroughly washed rice, sautéed and marinade. If the liquid does not cover the contents completely, it is allowed to pour another beer into the form.
9. Put the mold in the oven preheated to 170-200 ° C for 30-40 minutes. Enjoy your meal!

Serving chicken in a beer in the oven with rice is recommended to be very hot, flavored with dill or parsley.

With potato

Chicken in a beer in the oven with potatoes is a delicious and dearly beloved tandem that will be appropriate for both daily serving and as a festive treat. When baking in beer, culinary specialists note the appearance of a piquant “hop” flavor in the potato, which gives such a familiar dish a special “zest”.

You will need:

• chicken carcass -1-1.5 kg;
• light beer - 0.5 l;
• potatoes - 1 kg;
• sour cream of any fat content - 3 tbsp. l .;
• bay leaf - 2 pieces;
• ketchup - 1 tbsp. l .;
• black pepper, salt to taste.

Cooking

1. Wash the chicken carcass and cut the bird into 10-15 pieces.
2. Salt the chicken, pepper, add the bay leaf and fill it with beer. Keep the meat in the sauce for 20-30 minutes.
3. Take the chicken out of the marinade and put it into the mold. Put the peeled and diced potatoes on top of the pieces of meat.
4. Add a little water (150-200 ml) to the mold and put in the oven, preheated to 180 ° C for 25 minutes.
5. Remove the bird from the oven and brush with a mixture of sour cream and ketchup (to create a delicious crust). Next, return the form back and bake another 25-30 minutes until cooked.

Note: adding one tablespoon of honey to the marinade in combination with light beer will give the dish a delicate and expressive “caramel” taste.

Wine Chicken Recipe

Chicken in the oven with wine is considered a traditional dish of French rustic cuisine, which is called “rooster in wine” (“coc o vein”) at home. By tradition, every wine-growing region of France had at least one unique recipe for making a “rooster in wine,” however, Burgundy is considered the “parent” of this dish, which has revealed to the world the secret of roasting chicken meat in Burgundy wine. The recipe is simple and thanks to the special ingredients of Provencal culinary experts is very refined and tasty.

Instead of a rooster, you can use chicken to prepare a “coc o vein”, however, the presence of a carcass (and not, for example, chicken legs) is necessary. Another requirement is the quality of the wine: when cooking, brand alcohol should be used no worse than the one served at the table.

You will need:

• chicken carcass -1-1.5 kg;
• dry wine (red) - 1 bottle;
• onions - 1 pc.;
• medium carrots - 2 pcs.;
• pearl onions - 150-200 g;
• butter (melted) - 4-5 tbsp. l .;
• garlic - 3 prongs;
• parsley, bay leaf, thyme;
• ground black pepper, salt to taste.

Cooking

1. Wash the chicken carcass and cut into 8 parts.
2. Make a garni bouquet (herbs, wrapped in laurel leaves and tied with culinary thread) from thyme and parsley.
3. Cut the onion rings, carrots - circles 5 mm thick. Turn garlic into gruel in any way.
4. Put vegetables, meat and a garnish bouquet in a bowl, pour wine so that the liquid completely covers the bird. Next, put the container in the refrigerator for 12 hours.
5. Peel the pearl onions and spasser in butter for 3-5 minutes. Take it out.
6. In butter, simmer the chicken pieces until browned, then in the same bowl spasser the pickled vegetables with the bird.
7. Put meat, fried vegetables, a bouquet of garnish in a mold and fill with marinade so that the liquid covers it completely. Salt and pepper.
8. Bake the chicken in an oven preheated to 170-200 ° C until cooked (45-60 minutes), after which, without removing the bird from the oven, add pearl onions to the dish and warm the onions in the oven for 2-3 minutes.
9. Remove the garni bouquet from the dish. The French Coco Vein is ready.

Chicken in the oven in the wine can be served with pasta, potatoes, rice or French baguette, but boiled peas are considered a traditional side dish for this dish. For greater appetite, the finished dish is sprinkled with fried mushrooms, bacon and herbs.

Chicken baked in an alcoholic drink is very tender, nutritious, with a rich aroma and mouth-watering crust, as well as light for the stomach. Give it a try!

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