Prep Time 10 minutes - Total Time 1 hour - Serves 4
A recipe my dad would make back in the day with either chicken or rabbit and using beer or white wine. This is a real rustic Spanish dish that is easy to prepare and very Moorish.
Also, this chicken lends it’s self so well to so many different side dishes, but a must is some fresh baguette. In Spain, a meal is not complete without fresh baguette so make sure you have some to hand.
1 kg of chicken thighs, bone-in and skin on.
2 sprigs of fresh rosemary roughly chopped.
1 medium onion, roughly chopped.
1 small leek, roughly sliced.
150 g of diced pancetta.
1 medium carrot, cut into small cubes.
300 ml of beer.
Season the chicken on both sides than in a large cold pan add a drizzle of olive oil and place the chicken skin face down. Cook over a medium heat till the skin gets nice and crispy. Should take around 15 minutes, once done flip over and cook skin side up for 5 minutes. Place to one side when done.
Add another small drizzle of olive oil and add the rosemary, onions, leeks, carrots, pancetta, season and cook over a medium-low heat for 10 minutes so the pancetta starts to get crispy and the veg soft.
Return the chicken to the pan skin side up and pour in the beer. Cook over a medium heat till the beer has almost gone, around 20 minutes. You want enough sauce for dipping bread.
I like to serve this with some green beans that have been parboiled then fried with garlic and onions. Plus some potatoes that I cut into cubes and double fry (square chips) and of course some bread.