I first came across this recipe on webos fritos, a Spanish cooking blog that I read from time to time to get inspiration, but as usual, my results and hers are not the same. 😦

When I first cooked it, El Hombre wasn’t very sure about cooking with alcohol. He’s absolutely fine now (once he’s seen it in restaurants and different blogs).

This dish is easy peasy and very tasty. Perfect with rice on the side. Here we go.

Serves: 4

Aprox. price: £7.11

Ingredients:

• 12 chicken drumsticks
• 1 tablespoon of flour
• 2 ripe tomatoes
•  1 medium onion
• ½ garlic head
• 1 beer 330 ml can (any beer but, the more aromatic and rich, the better)
•  1 cup vegetable stock
•  1 cup water
• 1 tablespoon of olive oil
• 2 bay leaves
• a pinch of salt
• 3 grains of black pepper grain
• 1 teaspoon of ground black pepper

Preparation:

1. Add the bay leaf and the black pepper grains into a saucepot (where you’ll cook the drumsticks later). Add the sliced ​​onions, sliced tomatoes and ½ head of garlic. Slow cook.

2. In a separate bowl, add salt and ground black pepper to the drumsticks. Cover them in flour and remove the excess tapping them with your hands. That will give the chicken a brown colour when fried.

3. Put olive oil in a pan and add half a clove of garlic. When it starts to get brown, remove it. Fry the drumsticks in the oil. I recommend to use a lid while frying. (You don’t want oil stains on your clothes, do you?) When ready, add the chicken to the saucepan that you prepared for this purpose.

4. Add the beer, stock and glass of water to the mix in the saucepan.

5. Slow cook for at least 45 minutes. The stock will reduce. At this point you need to try the sauce and see if it needs salt correction.

6. Let it sit and ¡buen provecho!

Main mistakes:

1. I usually don’t fry the chicken enough. Why? Because I want the dish to be healthy. What happens then? The chicken (which of course could be better quality) has a pinky colour that my lovely companion doesn’t like. Conclusion: fry the damm chicken.
2. The other mistake is usually the sauce. I never get it right. It should be alright if I followed the instructions, but it isn’t. Conclusion: the more you do the recipe, the better you’ll get gauging the quantities.

GOOD LUCK and ENJOY IT!