| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | Food networ, Food6, New | 4 | servings |
INGREDIENTS
| 8 | tb | Olive oil |
| 12 | Corn-fed chicken drumsticks | |
| 1/2 | Clove garlic; peeled and chopped | |
| 1/2 | md | Sized Spanish onion; peeled and chopped |
| 1 | lg | Can lager |
| 1 | ts | Soft brown sugar |
| 1 | ts | Sherry vinegar |
| 1 | Bay leaf | |
| 1 | ts | Fresh rosemary; chopped |
| 1 | ts | Fresh thyme; chopped |
| Salt and freshly ground black pepper | ||
| 100 | g | Button mushrooms |
| 4 | sl | Bread; halved |
INSTRUCTIONS
Heat half the oil in a frying pan and fry the chicken pieces and garlic until lightly browned. Add the onion and saute for 1 minute. Transfer the chicken to a metal dish. Pour the beer into the frying pan and bring to the boil, scraping up all the meat juices, then pour the beer over the chicken. Add the sugar, sherry vinegar and herbs and season to taste with salt and freshly ground black pepper. Bring to the boil, cover and simmer gently for about 30 minutes until the chicken is tender. Meanwhile, heat a little of the remaining oil in a frying pan and quickly toss the mushrooms in the oil for a few minutes. Add them to the chicken. Heat the remaining oil and fry the bread until crisp, then serve with the chicken. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“There’s a limit to God’s patience”