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🍽️ Chicken in Beer Clay Pot

669 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Submerge the clay pot (an unglazed ceramic vessel) completely in water and let it soak for at least 15 minutes.
  2. 2. Rinse the chicken meat under cold water and pat it dry with kitchen paper.
  3. 3. Cut the chicken breast fillets in half horizontally to create two thinner fillets per piece.
  4. 4. Peel the shallots and cut each one in half.
  5. 5. Clean the mushrooms of any dirt and cut them in half as well.
  6. 6. Season the chicken pieces generously with salt and black pepper.
  7. 7. Cut the bacon into small cubes.
  8. 8. Heat a large pan and fry the bacon cubes in it until the fat has melted and the bacon is crispy.
  9. 9. Place the seasoned chicken pieces in the pan and fry them on all sides until golden brown.
  10. 10. Remove the browned meat from the pan and set it aside on a plate.
  11. 11. Deglaze the pan with 100 milliliters of beer by swirling the pan briefly on the stove to loosen the browned bits.
  12. 12. Mix the mushrooms, shallots, the deglazed pan juices, and the chopped parsley in a bowl.
  13. 13. Season the vegetable mixture again with salt and pepper to taste.
  14. 14. Place the vegetable mixture into the soaked and drained clay pot.
  15. 15. Place the browned chicken pieces on top of the vegetables in the pot.
  16. 16. Pour the remaining beer over the chicken and vegetables.
  17. 17. Seal the clay pot with its matching lid.
  18. 18. Place the sealed pot into a cold oven.
  19. 19. Set the oven to 200 degrees Celsius with top and bottom heat and let it heat up.
  20. 20. Let the chicken cook for about 1 hour.
  21. 21. Serve the finished dish hot with fresh baguette as desired.

Nutrition per serving