There are many recipes in which chicken is the star ingredient, and this beer chicken with potatoes and carrots is one of my favourites. It turns out wonderfully tasty and the sauce is perfect for dipping bread into, so don’t forget to serve it with a good crusty loaf!
This time we’re making it with boneless chicken thighs (or deboned drumsticks, that’s entirely up to you), which means it cooks more quickly. However, if you prefer to use bone-in chicken pieces, you’ll simply need to adjust the cooking time accordingly.
Browned and simmered using the Lodge combo, the deep skillet and flat cast iron skillet set from the American brand, we’ll make the most of cast iron’s excellent heat retention. You’ll see how beautifully this beer chicken with potatoes and carrots comes together in no time at all.
Ingredients
- 4 boneless, skinless chicken thighs or drumsticks
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 115 g bacon, cut into cubes or strips
- 225 g small potatoes, peeled and quartered
- 2 large carrots, peeled and cut into roughly 1.5 cm pieces
- 2 garlic cloves, crushed
- 330 ml lager or amber beer
- 1 tablespoon wholegrain mustard
- 1 tablespoon mild honey
- Finely chopped parsley
Method
- Clean the chicken and season to taste with salt and freshly ground black pepper.
- Heat both pans from the Lodge deep skillet and flat cast iron skillet set over medium heat for around 5 minutes.
- Add the bacon to the deep skillet and cook until it releases its fat, stirring occasionally. Once ready, remove it from the pan and set aside on a plate lined with kitchen paper.
- Now add a little oil and brown the chicken on both sides for a few minutes to seal it well. Remove from the pan and set aside on a plate.
- Add the vegetables to the same pan and let them cook without stirring for a few minutes. Stir and continue cooking until they begin to brown.
- Add the beer, mustard and honey, mixing well so everything is fully combined. Then add the bacon and stir.
- Finally, return the chicken to the pan and increase the heat slightly until it begins to boil.
- Allow it to boil uncovered for a few minutes, then cover with the hot flat skillet. Reduce the heat (it should remain at a gentle simmer over medium-low heat) and cook for several minutes.
- Remove the lid to check whether the vegetables are tender and the chicken is fully cooked. If needed, cover again and cook for a further 5–7 minutes.
- Remove from the heat and serve hot.
