Chicken in Beer Sauce with Vegetables

I got the original version of this recipe in a cooking course. I really like going to such things because the ambiance is good, I learn new recipes and you can talk about cooking. I usually go alone.

The amount of chicken also depends on how many people you make and how much you eat at one time. For me, this is 2-4 servings, depending on how hungry I am.

For a garnish, I recommend something with soft texture, such as mashed potatoes or some dumplings. However, if you put more vegetables in it, it’s even good for a single meal. You can add brussels sprouts, cauliflower, broccoli, they will definitely taste good. Then treat them like the carrots in the recipe.

• 15 ml olive oil
• 4 pieces of chicken on the bone - thighs and drumsticks
• 1 teaspoon salt
• 1 teaspoon pepper
• 30 g margarine
• 100 g bacon cubes
• 1 small onion
• 100 g shallots
• 100 g baby carrots
• 1/2 l brown beer
• 250 ml chicken stock
• 330 g  lactose-free sour cream
• 1 tablespoon tarragon

You have a bowl that is deep and can be used both on the stove and in the oven, take it out. Anyway, you also need a deep frying pan and a coverable deep baking tray.

Salt, pepper the meat, then fry in the olive oil in the pan. First, fry the skin-covered part, then the other side. It doesn’t take much, just to make it a little crispy. When it looks ready, take it out and set it aside.

You should turn on the oven around here if you are working on gas. Try setting it to 356°F (180°C) so it’s not too hot because it will bake slowly.

Melt the margarine in the pan and add the bacon. Fry it a little, but really just a little to keep it from burning. Add the onions and carrots, and when everything has got a little color, you can put the meat back. You simmer it, and before everything starts to burn, you pour over it the chicken base and the beer.

When everything is boiling, put it in the baking tray and cover it. The point is to largely cover the meat and vegetables with the juice. Put your thighs in with the skin part facing up. You'll be ready to bake in about an hour. If you feel there is too much juice, you can bake it uncovered for a while to evaporate it. When done, take out and stir in the sour cream and tarragon. Sour cream gives it a little sour taste because everything else is sweet.