Blond Beer & Paprika Chicken

You may already know how much I like chicken?

I like chicken so much, I’m always surprised that there are not more chicken recipes on my site.

Someday I’m going to spend time counting how may chicken recipes there are in the world.
I don’t ever think that there is such a thing as a new chicken recipe, what I can only hope for is that I get to share as many of my favourites with you as possible.

I do have a lot of them, and I’m trying to spread the recipes out and not flood you with chicken recipes all at once. Even a chicken fanatic could get a little bored, or maybe not.

I’ve also wondered how many times I’ve eaten chicken throughout my life?

Or should I say, how many times my kids and the lovely Mr G have eaten chicken?

Once, twice maybe even three times a week is not unusual in my household.

When i was pregnant with my number one child, chicken and salad was a staple lunch time meal for me while at work. I ate so much of it, that the canteen ladies used to keep a plate with a chicken leg under the counter for me , just in case someone else had the same idea.

Even when gifted an ingredient and asked to make a savoury dish, chicken is the first thing I think of . Lots of times i have to abandon the idea because it doesn’t fit the ingredients, but not his time.

Blond beer went so well with this chicken dish.

If you’re not into beer, use liquid stock instead, although if you’re worried about the alcohol content, this all burns off during cooking and you’re just left with the flavour of the beer. It does add another dimension to the dish.

Go on, give it a go.

Enjoy your sweet life

Blond Beer & Paprika Chicken

You Need

285ml / ½ pint -Blond Beer – See Tip Box
4 Chicken Legs
4 tablespoons Paprika
2 Large Onions -Sliced
1 Tin of chopped tomatoes
1 Chicken Stock Cube - crumbled
3 Cloves Fresh Garlic – chopped very small
1 tablespoon plain flour
Big knob of butter
3 Tablespoons oil
1 teaspoon brown sugar
250ml / 8floz - Sour Cream or Greek Yoghurt
Maldon Salt – See Tip Box
Pepper
Chopped chives /spring onions to decorate – optional

Is it me, or do cooked onions smell really good?

How It’s Done

Place the butter in a heavy bottomed pot, season the chicken all over with salt and pepper
Add the chicken legs to the hot pan, skin side down and cook for about 5 minutes until the skin has a nice light golden-brown colour.
Remove them from the pot and set aside for later.
Add the oil to the pan along with the sliced onions and cook on a low heat until the onions are translucent.
Add the chopped garlic
In a jug, mix together the beer, tinned tomatoes, paprika, brown sugar, the flour and the crumbled stock cube and add it all the pot along with the chicken.
Cover the pot with a lid and cook on a low heat for 30-45 minutes, stirring two or three times.
Once the chicken has cooked, carefully remove the chicken and set it aside.
Reduce the heat to low, and add the sour cream or Greek yoghurt, and the butter to the pan.
Give it a good stir so that all of the flavours are mixed together.
Taste and adjust the seasoning to your taste.
Return the chicken to the pot to serve
Sprinkle with the chopped spring onions if you’re using them.