Chicken in onion-beer-sauce with thyme potatoes

I first came across this chicken recipe years ago when a Spanish friend was preparing it. Meanwhile I had forgotten about it until a conversation turned to the use of beer and wine in food the other day. So I had a quick look around on the net about the famous pollo con cerveza and modified slightly what I found.

Preparation is easy and doesn’t take long. First remove the skin and clean the chicken, chop the onion, peel the potatoes and cut them in cubes (they should more or less all have the same size to be done at the same time). Heat some olive oil in a large pot and fry the chicken for a minute, then put it aside. Fry the onions in the same oil, then add the potato cubes and fry them for another one or two minutes. Add the beer and the chicken again and bring to boil. Season with salt, pepper, thyme and rosemary and some bay leaves and let it simmer.

Remove the chicken when done and keep it warm. Bring the onion-beer-sauce to boil again and reduce it. I like to take out the potatoes again and fry them quickly in a mixture of olive oil and thyme to make them crispy, but you can also simply leave them in the sauce.

For 4 persons, you’ll need:

1 chicken (about 1kg)
Potatoes, 1 kg
Olive oil, ~ 5Tsp
Beer, 500ml
Bay leaves
Rosemary (dried)
Thyme (dried)


This dish is also also goes well with rice, just leave out the potatoes. You’ll need a little less beer for the sauce in this case.

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