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Baked chicken with garlic and ale recipe

Baked chicken with garlic and ale recipe


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  • Recipes
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  • Meat and poultry
  • Poultry
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  • Garlic chicken

A simple recipe of chicken drumsticks cooked on a bed of buttered onions with ale, garlic, thyme and paprika. Delicious with a serving of mash on the side.

1 person made this

IngredientsServes: 4

  • 500g chicken drumsticks or thighs
  • 2 onions, sliced
  • 1 tablespoon butter
  • 500ml dark ale
  • 2 cloves garlic, crushed
  • 2 bay leaves
  • 1/4 teaspoon thyme
  • 1/4 teaspoon paprika
  • salt and pepper to taste

MethodPrep:10min ›Cook:35min ›Ready in:45min

  1. Preheat oven to 180 C / Gas 4.
  2. Melt butter in a oven-safe casserole pot over medium heat; add onions and brown in butter for a few minutes until softened.
  3. Add chicken drumsticks; cook until the skin starts to turn golden in colour, about 10 minutes.
  4. Add beer, crushed garlic, bay leaves, thyme and paprika. Season with salt and black pepper.
  5. Transfer the pot to the preheated oven and cook chicken for 35 minutes, or until cooked through.

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Reviews & ratingsAverage global rating:(5)


Recipe Summary

  • 2 (3-lb.) whole chickens
  • 1/4 cup vegetable oil
  • 1/2 cup liquid steak seasoning
  • 1 tablespoon salt
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons minced garlic
  • 1 teaspoon pepper
  • 2 (12-oz.) cans ginger ale
  • Garnishes: red leaf lettuce, green grapes, rosemary sprigs

Remove giblets and necks, if necessary. Rinse chickens with cold water pat dry. Place each chicken in a large zip-top plastic freezer bag.

Whisk together oil and next 5 ingredients. Pour evenly over chickens. Seal bags, and chill, turning occasionally, 8 hours. Remove chickens from marinade, discarding marinade.

Using a can opener, carefully remove lids from cans of ginger ale. Remove one-fourth ginger ale from each can, and reserve for another use, leaving remaining ginger ale in can. Place cans in a lightly greased large roasting pan. Place each chicken upright onto a ginger ale can, fitting can into cavity. Pull legs forward to form a tripod, allowing chickens to stand upright.

Bake, uncovered, at 325° for 1 hour and 40 minutes or until a meat thermometer inserted into thigh registers 170° and chickens are golden brown. Let stand 10 minutes carefully remove cans before serving. Garnish, if desired.


Directions

For Ginger-Garlic Paste: Combine ginger, garlic, scallions, salt, pepper and oil in a mini-chopper or blender and puree to a paste. Pop the tab off the can of ginger ale, pour half of it into a measuring cup and drink or set aside to make a sauce.

For Chicken: Make 2 additional holes on top of half filled ginger ale can. Remove the giblets from the body cavity. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.

Place half of the ginger-garlic paste in the body and neck cavities of the chicken and rub the remainder over the outside of the bird. Put a slice of ginger in the body cavity and in the neck cavity of the chicken.

Put the ginger ale can on a roasting pan. Lower the chicken over the can so it fits inside the body cavity. Pull the chicken legs forward to form a tripod so the bird stands upright. Tuck the tips of the wings behind the chicken's back.

Put the pan in the oven on a low rack (so the chicken will fit) and roast at 350 degrees F for 1 1/4 hours to 1 1/2 hours.

Test for doneness. Present the chicken to your guests. Let it rest for 5 minutes, then carefully lift it off the can and serve, taking care not to burn yourself.


Chicken Parmesan Recipe Shopping List

In this section I will supply you with the shopping list for baked chicken parmigiana. However, in the printable recipe card below I will share the exact chicken parmesan bake measurements and instructions.

This recipe for chicken parmesan has simple, whole ingredients. I recommend you make your own marinara sauce, or buy organic…

Chicken Parmesan Recipe Shopping List:

  • Chicken breasts
  • Parmesan cheese
  • Egg
  • Mozzarella cheese
  • Panko bread crumbs
  • Organic or homemade Marinara sauce
  • Garlic powder
  • Pepper

This healthy baked chicken parmesan recipe uses as little oil as possible. It has just the right balance of cheese to curb cravings, without being too heavy.

I recommend using a Misto Can for your olive oil. It’s great for reducing waste (both in oil and in trash) and you can use the olive oil you already buy!

This baked parmesan chicken has simple, healthy ingredients…


Use your favorite beer or ginger ale for this easy, oven-baked version of the popular grilled beer can chicken.

1 can (12 ounces) beer or ginger ale
2 tablespoons dry barbecue-flavored seasoning or rub
1 (3-1/2 pounds) Gold'n Plump® Whole Chicken
1 tablespoon vegetable oil

Open can of beer or ginger ale using pointed tip of bottle opener, puncture two holes in top of can. Pour 3/4 cup of beer or ginger ale out of can drink or discard.

Sprinkle 2 teaspoons barbecue-flavored seasoning into beer or ginger ale in can.

Sprinkle 1 teaspoon barbecue-flavored seasoning inside chicken.

Brush outside of chicken with vegetable oil rub with remaining 1 tablespoon seasoning.

Place beer or ginger ale can in 9x9-inch ungreased baking dish. Hold the chicken upright (with the opening of the body cavity at the bottom) and lower it onto the can so the can fits into the cavity. Pull chicken legs forward to form a tripod.

Place in oven and bake chicken until no longer pink near bone (165°F on an instant read thermometer inserted near the thigh bone) and juices run clear, about 1 hour 5 minutes to 1 hour 15 minutes. Carefully remove chicken in pan from oven.

Let chicken rest for 5 minutes, then carefully lift it off the can, using tongs and paper towels (works best with 2 people). Place chicken on a platter or carving board. Let rest for another 10 minutes before carving. Discard beer or ginger ale in can.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Mesquite-flavored seasoning may be substituted for the barbecue version called for in this recipe.


Beer Braised Chicken Thighs

This post may contain affiliate links. Read my disclosure policy.

Beer Braised Chicken is an easy weeknight dinner. Chicken thighs and onions are browned on the stovetop, then baked in a flavorful beer and broth mixture.

BEER BRAISED CHICKEN THIGHS

If you’re looking for an easy dinner that’s sure to be a new favorite, then you’ve come to the right place. These chicken thighs come out crispy on the outside with a juicy and tender center. Using skin-on chicken thighs gives you the crispy outside without having to add breading. Plus, the beer adds a tangy flavor that the chicken absorbs beautifully. Giving the chicken time to slowly braise makes fall-off-the-bone meat that you won’t be able to get enough of.

Making this Beer-Braised Chicken Thighs is a simple matter of searing the chicken and the onions on a skillet, then whisking together the beer and chicken broth. Add all the ingredients to your baking dish and let the oven do the rest of the work.

That’s right, all you need as a sauce for this chicken is beer and chicken broth. The beer cooks down in the oven to make a rich sauce to serve with your cooked chicken and mushrooms. It comes out wonderfully juicy and full of warm flavors.

This isn’t the first time we’ve used beer to flavor meat. Try our Beer Braised Pot Roast and Bacon, Beer and Cheese Sloppy Joes for more richly flavored dinners.

WHAT KIND OF BEER TO USE

The best kind of beer to braise chicken in is a dark beer. A dark stout will work wonderfully, but if you prefer a lighter beer you can use a brown ale or lager. If you prefer not to cook with alcohol, use a non-alcoholic beer or double up on the chicken broth.

MORE CHICKEN RECIPES

Slow Cooker Chicken Breasts

Vertical Roasted (Beer Can) Chicken

Easy Grilled Chicken

Perfect Simple Roast Chicken

HOW TO THICKEN THE BEER SAUCE

The braising liquid will cook down on its own during the cooking time. However, if you’d like to make the sauce thicker and more similar to a gravy, that’s easy to do right before serving your Beer Chicken Thighs.

  • Put the cooking liquid in a saucepan.
  • Mix in 2 tablespoons of butter and 2 tablespoons of flour. Add more chicken broth if needed.
  • Continue to whisk the sauce ingredients together until they’re smooth.
  • Cook it on the stovetop fro 3-4 minutes until it’s thickened.

ONE-POT BEER CHICKEN

If you want to make this into a one-pot dish, sear the chicken thighs in an oven-safe pot like a dutch oven. After browning the chicken and onions you can add the other ingredients and put the dutch oven straight into the oven to bake the Beer Chicken.


Little trick to make kale even tastier!

It’s a real easy recipe. The one little trick I have to make this even better is that I marinate the kale before stirring it through the rice.

Just a drizzle of olive oil and tiny sprinkle of salt followed by a 30 second massage not only softens the kale, but also adds flavour.

This is the same technique I use in my Kale and Quinoa Salad which is almost like the salad version of this kale recipe. Marinating the kale truly makes all the difference when using raw kale.

Serve this Kale Garlic Butter Rice as a side dish – it’s a great two-in one, being a carb plus greens. And it’s an excellent way to dramatically boost the amount of nutrition you take in – in a delicious way!

It will go with cuisines, even with Asian dishes! I’ve popped a few suggestions below.

Try this Kale recipe with:


Garlic Sauce Chicken Thighs Recipe

Garlic Sauce Chicken: the dish that sits at the top of the list of our favorite chicken recipes, for now and for forever. Amen.

Hi ya, friends! Happy Happy Sunday to you all! <3 Hope that this saucy chicken finds you well!

This recipe was originally published on December 14, 2014, and updated with new photos and content on September 3, 2017.

We had some wonderful dinner guests couple of weeks ago and I fed them this amazingness called garlic sauce chicken plus cake, and it reminded me to update it here and share it with you all, once again. Trust me, you can’t go wrong with any of that. It’s a pretty damn good recipe.

This dish though… Oddly enough, I only serve it when we have company. That’s not to say that it’s hard to make. In fact, it’s very easy to make, however, if you want to make an impression, you gotta serve it to yo’ friends!

OR, serve them this Garlic Yogurt Baked Chicken, which is also ah.may.zing!

Which brings me to my next point. If you are looking to wow some friends and family, or even serve something different, THIS is it! YES, IT is! Would I lie to YOU? No.

Feel free to use more garlic if you want, but not less than what I’ve recommended. Also, bring out the best white wine that you got because this chicken is all about the garlic and the wine. They go hand in hand. It’s like garlic-infused-wine-chicken-something. It’s delicious. That’s all we need to know.

Have a great rest of this beautiful Sunday!

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Sticky Hoisin Chicken Wings

These sticky hoisin chicken wings are any chicken wing lover’s dream! They are coated in sweet hoisin sauce and baked to perfection. They are not only perfect for parties & family gatherings but also lunch or dinner.

When it comes to chicken dinners, chicken thighs (see this Honey Lemon Grilled Chicken) are one of my favorite parts to cook with. Then I go for the chicken wings. I buy them and make them whenever I crave them so often they are our dinner.

And because I like sweet and sticky chicken wings, and because I was lazy to make anything that required prep taking more than 5 minutes, using hoisin sauce as one of the main ingredients seemed liked the perfect choice!

Why you should make hoisin chicken wings

  • Easy prep – even your kids can do it!
  • Perfect party appetizer – who doesn’t love good chicken wings, right? Try making these at your next party to impress your guests!
  • Make ahead marinade – if you need to prep hoisin chicken wings a day ahead, then go ahead and do so! These chicken wings don’t need to sit in a marinade before baking but if they do they will definitely have a stronger flavor. So you can’t go wrong here.

By the way these baked hoisin chicken wings are one of my favorite chicken wing recipes altogether with Baked Curry Chicken Wings and Spicy Sticky Chicken Wings. They are perfect for family gatherings and parties!


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This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.


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