adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beer-braised chicken and potato bake
0 Likes
Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Elevate your potato bake with savory chicken and pancetta for a satisfying meal upgrade.
Ingredients:
  • 1 (about 1.5kg) Whole Chicken
  • 36.40 gm olive oil
  • 750g baby potatoes, halved
  • 100g pkt pancetta, coarsely chopped
  • 2 garlic cloves, thinly sliced
  • 1 red onion, cut into wedges
  • 330ml lager (such as Corona)
  • 250ml chicken stock
  • 62.50 ml oregano sprigs
  • 80g olive
  • 250g vine-ripened cherry tomatoes
  • Oregano sprigs, extra, to serve
Instructions:
  • Preheat the oven to 200°C. Begin by placing the chicken breast-side down on a clean work surface. Use poultry shears to cut along both sides of the backbone and discard it. Turn the chicken over, then halve the breast by splitting the breastbone. Separate the thigh from the breast using a sharp knife, then cut the drumsticks from the thighs and the wings from the breasts.
  • 1. Heat half of the oil in a large baking dish over high heat. Brown half of the chicken for about 5 minutes, then transfer to a plate. Repeat with the remaining chicken. 2. Heat the remaining oil in the baking dish. Brown the potatoes for about 5 minutes, then add pancetta and garlic, cooking for 2 minutes. Stir in the onions and return the chicken to the dish. Pour in the lager, bring to a boil, and let the liquid reduce by half. 3. Remove from heat and stir in the stock, oregano, olives, and tomatoes.
  • Roast until the chicken is fully cooked and the sauce has slightly thickened, then garnish with additional oregano.

Similar Recipes