Beer-Braised Chicken with Fried Potatoes
For the chicken:
- 4 skin-on chicken thighs
- Salt and pepper
- Flour
- 1 tablespoon paprika
- Olive oil
- 2 onions, sliced
- 1 carrot, sliced
- 2 cloves garlic, minced
- 1 green pepper, sliced
- 1 tablespoon mustard
2 cups beer
- For the potato sauce:
- 6 ounces roasted red peppers
- 1 sliced jalapeño
- 1 tablespoon cream cheese
- 1 tablespoon mayonnaise
- 1 tablespoon curry
- Salt and pepper
- Olive oil
For the potatoes:
- Oil, for frying
- 5 medium-sized potatoes
- Salt
INSTRUCTIONS
- Add salt and pepper to the chicken thighs. Sprinkle with flour and paprika. In a medium skillet, add olive oil. Cook chicken on both sides until browned. Remove from pan and set aside.
- To the same pan, add the onions, carrots, bell peppers, garlic and salt. Cook, stirring, for a few minutes until slightly softened. Return the chicken to the pan and spread mustard on top of each thigh. Pour in the beer, then cover and cook at high heat for 30 minutes.
- In a blender, add the roasted red peppers, jalapeño, cream cheese, mayonnaise, curry, salt and pepper. Emulsify with olive oil until they turn into a paste. Set aside.
- In a high-sided skillet, add enough oil to submerge the potatoes and heat the oil to a frying temperature. Add the whole potatoes and cook until tender. Remove from oil and drain on paper towels. Sprinkle with salt.
- Serve the chicken alongside the vegetables and the potatoes with a drizzle of sauce on top.
This article and recipe adapted from this site