The chicken in beer in the oven: with rice, potatoes and the recipe at fault

The chicken in beer in the oven — not the usual recipe familiar to many dishes. Cooking with beer makes the chicken tender and juicy and gives the bird the aroma of freshly baked bread. It is impossible not to try!

1 hour. 4 portieren complexity

Alcohol holds a special place in cooking. When cooking chicken alcoholic beverages (beer, wine) are used as the main component of the marinade, and add in the shape for fighting. Under the influence of temperature degrees evaporate, leaving the dish a delicate flavor. Baked in alcohol chicken becomes soft and acquires a spicy flavor, which is considered the “highlight” dishes.

Cooking secrets

  • Appropriate for roasting chicken carcasses aged not more than years. To purchase such meat, pick the carcass weighing no more than a half kg. Please note on appearance: the carcass should be rounded, without sharply distinguished bones-keel, with a spring pressing the breast bone. Also it is better to buy chilled chicken instead of frozen. The bird will thank you with a tender meat with a rich flavor.
  • Use a ceramic or cast-iron form. This cookware is slowly warming, ensures even baking the chicken without burning.
  • To check the readiness of the chicken is easily pierced the meat with a toothpick. If leaked liquid is transparent and contains impurities of the blood, the bird is ready.
  • Do not keep meat in the oven for more time specified in the recipe. In this case, the chicken will become dry, hard and will acquire the smell of rancid fat.
  • Use varieties of “live” beer without preservatives. So the dish will be useful and will become more pronounced flavour. Cooked in a light beer a chicken has a mild “grain” flavor, while adding recipe for dark beer will give the dish a specific bitterness.

That the meat was tender and keep the chicken in beer marinade with onion, pepper and spices (thyme, saffron, hops-suneli) for at least 5-6 hours.Recipes of chicken in the rice pepes

This recipe for chicken in beer in the oven involves the use as a chicken carcass, cut into pieces, or any of its parts (Breasts, legs, wings) separately. When cooking it is recommended to use regular, not rice. Rice, following similar pattern of preparation, it is not forbidden to replace the buckwheat.

You will need:

  • chicken carcass — 1.5 kg;
  • round grain rice — 1 Cup;
  • beer — 0,5 l;
  • onion — 1 big onion;
  • butter — 2 tablespoons;
  • garlic is one prong;
  • capsicum — 1 PC.;
  • salt and spices (saffron, coriander, thyme) to taste.


  • Wash chicken, wipe dry. Cut the carcass into 8-12 pieces.
  • Make the marinade: pour in beer, chopped garlic, thyme, salt and mix thoroughly.
  • Pieces birds put in the marinade and soak for 1 hour.
  • Onions cut into cubes of 0.5-1 cm Pepper with removed seeds thoroughly wash and finely chop. Cilantro wash and dry, also cut.
  • Remove the bird from the marinade and fry each slice in butter until crisp (3-4 minutes).
  • Put the meat in a form with high sides along with a missed through a sieve the marinade. Season with saffron.
  • Sauté onion, cilantro and pepper in the same dish, where roasted meat.
  • To the chicken add thoroughly washed rice, onion and pickles. If the liquid does not cover the contents completely, it is allowed to pour in form of beer.
  • Set the form in a pre-heated to 170-200°C oven for 30-40 minutes. Bon appetit!
  • Serve the chicken in beer in the oven with rice recommended very hot, spiced with dill or parsley.

    To make the chicken a savory crust, apply a mixture of sour cream and melted honey (ketchup) on the bird for 10-15 minutes until tender. Do not use for this purpose, the mayonnaise — it gives the chicken the taste of vinegar and will significantly increase the caloric value of the dish.Potatoes

    The chicken in beer in the oven with potatoes — delicious and tender our favorite tandem, which would be appropriate for everyday serving and as a festive treat. When baking in the beer cooks note the appearance of the potatoes spicy “heady” note, which gives such a familiar dish a special flair.

    You will need:

    • chicken carcass −1-1,5 kg;
    • varieties of light beer — 0,5 l;
    • potatoes — 1 kg;
    • sour cream any fat – 3 tbsp;
    • Bay leaf — 2 pieces;
    • ketchup — 1 tbsp;
    • black pepper, salt — to taste.


  • Wash the chicken carcass and chop the bird into 10-15 pieces.
  • The chicken add salt, pepper, add the Bay leaf and pour beer. Hold the meat in the sauce for 20-30 minutes.
  • Remove the chicken from the marinade and place in a form. On top of the pieces of meat put peeled and cubed potatoes.
  • Add in the form some water (150-200 ml) and set in oven preheated to 180°C for 25 minutes.
  • Remove the bird from the oven and spread with mixture of sour cream and ketchup (for a crust). Then return the form back and bake for another 25-30 minutes until tender.
  • Note: add to the marinade in one tablespoon of honey combined with light beer will give the dish a gentle and expressive “caramel” taste.

    Recipe chicken in wine

    The chicken in the oven with wine is considered a traditional dish of French rustic cuisine, which at home is called “rooster in wine” (“Coq AU VIN”). According to tradition, each wine region of France had at least one unique recipe of “Coq AU VIN”, but the “parent” of this dish is Burgundy opened to the world the secret to baking chicken in Burgundy wine. The recipe is simple and due to the special ingredients of the Provencal culinary refinement and very tasty.

    For cooking “Coq AU VIN” instead of a rooster you can use chicken, however, the presence of carcasses (and not, for example, legs) is mandatory. Another requirement applies to the quality of wine: when cooking, use the alcohol brands are not worse than what is served at the table.

    You will need:

    • chicken carcass −1-1,5 kg;
    • dry wine (red) — 1 bottle;
    • onion — 1 PC.;
    • medium carrot — 2 PCs.;
    • pearl onions — 150-200 g;
    • butter (melted) — 4-5 tbsp;
    • garlic — 3 tooth;
    • parsley, Bay leaf, thyme;
    • ground black pepper, salt — to taste.


  • Wash the chicken and cut into 8 pieces.
  • Make a bouquet Garni (herbs wrapped in leaves and tied with cooking string) thyme and parsley.
  • Cut the onion rings, carrots — sliced 5 mm thick. The garlic will turn into mush in any way.
  • Put the vegetables, meat and bouquet Garni in a bowl, pour wine so that the liquid completely covers the bird. Next, put the container in the refrigerator for 12 hours.
  • Peel the pearl onions and sauté in butter for 3-5 minutes. Take it.
  • In butter sauté the chicken pieces until toasty brown, then in the same sauté marinovatsya dishes poultry vegetables.
  • Put in the form of meat, roasted vegetables, bouquet Garni and pour contents of marinade so the liquid covers it entirely. Season with salt and pepper.
  • Bake the chicken in pre-heated to 170-200°C oven until tender (45-60 minutes), after which, without removing the bird from the oven, add the pearl onions to the dish and warm the onions in the oven for 2-3 minutes.
  • Remove from the dish the bouquet Garni. French “Coq AU VIN” is ready.
  • The chicken in the oven in wine can be served with pasta, potatoes, rice or French baguette, however, the traditional garnish for this dish is boiled peas. For a more attractive finished dish, sprinkle with sauteed mushrooms, bacon and herbs.

    A chicken, baked alcoholic beverage, it turns out very tender, nutritious, rich flavor and delicious crust and light on the stomach. Try it!

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