Baked chicken tights; with bacon, beer and onion

Calling all meat lovers! 😉

This recipe is a winner: easy to make, packed with flavour, and the meat turns out incredibly tender. Serve it up with your favourite sides – baked potatoes, fries, salad, or any veggies you’re craving.

Speaking of salad, we had a vibrant mix of lettuce, green onion, kapia pepper, avocado, tomatoes, sesame seeds, and pine nuts, simply dressed with oil, vinegar, salt, and pepper.

Absolutely delicious!

Ingredients: (~ for 6 servings)

• 700-800 g boneless chicken thighs (mine were also without the skin, but it’s not mandatory)
• a small head of garlic
• 450-500 g raw bacon
• 3-4 green onions
• 3 large onions
• ~ 300 ml beer
• sunflower oil
• salt + pepper
• a few sprigs of fresh thyme
• a few sprigs of fresh rosemary

In a bowl, place the washed and drained chicken thighs and season with salt and pepper.

In a large frying pan, add enough oil to cover the bottom and then add the thighs one at a time, in the pan. Brown them for about 10-13 minutes on both sides until they get a little colour. Drain the oil well and place them on a plate.

Set aside.

While the meat is browning in the pan, peel and cut the onion into quarters and then into equal slices, chop the green onion finely and peel and cut the garlic into slices.

After the meat is cooked, in the same pan, add a little more oil and sauté the onion. When it starts to soften, add the green onion and sauté together for about a minute, then add the garlic and cook for about a minute, and turn off the heat.

Meanwhile, in another separate pan, brown the bacon until it becomes almost crispy. Remove it with a slotted spoon to drain well and set aside for a while.

Preheat your oven to 200 degrees Celsius.

In an oven-safe pan, arrange half the cooked onion and bacon. Place the chicken thighs on top, followed by the remaining onion and bacon. Pour the beer over everything. Tuck sprigs of thyme and rosemary between the chicken pieces. Add extra pepper to taste if desired. Note: No salt is added initially due to the saltiness of the bacon; adjust seasoning at the end if needed.

Bake for 40-50 minutes or until the thighs are nicely browned.

Sunt curioasa daca veti incerca reteta, sa imi spuneti cum v-a placut. 🙂

*Toate fotografiile si textele imi apartin. Reproducerea acestora, integrala sau partiala, fara acordul meu scris, se pedepseste conform legilor in vigoare ( Legea nr 8/1996 privind dreptul de autor si drepturile conexe. ) – Toate drepturile sunt rezervate.