Ever since I can remember, my mom has always wanted a cottage. Her dream came true about 3 years ago when her and my dad finally agreed on one to buy. My dad named it, “Marylago” which means Mary’s lake. She is the most deserving person of her dream cottage! Her and my dad have worked their asses off and this is the perfect place to go to for serenity (exactly what they wanted!) One of the main reasons I was even able to start a blog was because of my mom. So much of my love for cooking has come from her. This is a recipe that comes down generation to generation. I am sure my grandmother has made this, with her own little twist on it as well. We had a lot of fun cooking at Marylago. Here are a few pics from our afternoon.
Ingredients
- 8 pieces - Bone in/Skin on Chicken Thighs, Chicken Legs or a combo of both
- 1 355ml Can of Beer (doesn't really matter what kind)
- 4 Garlic Cloves
- 1 Large Yellow Onion
- Half a cup of Parsley
- 2 Large Carrots
- 2 Cups White or Brown Mushrooms
- 1 Large Tomato
- Extra Virgin Olive Oil
- 1/2 Knorr Chicken Cube
- Salt & Pepper
- Hot Pepper (optional)
Instructions
- Start by chopping up garlic, onion, parsley, carrots, mushrooms and tomato. A rough chop will do as it cooks down quite a bit.
2. Add the oil into a large pot on medium high, throw in onions and sauté until translucent. Then throw in garlic and tomato. Cook for about 2 minutes and then add carrot and parsley. Cook for 2-3 minutes more.
3. Add chicken to the pot. Season with salt, black pepper, knorr and the hot pepper (if you want a bit of a kick). Cook for about 5 minutes on high, turning chicken once in between.
4. Once the chicken has turned a beige colour (no longer bright pink), add the beer. Cook on high until rapidly bubbling. Then lower to medium low, cover pot with lid, cook 35-40 minutes, stirring every 5 minutes.
5. After the 40 minutes, add in the mushrooms. I save them until this point in the recipe since they are quite delicate and don't take long to cook down.
6. Now cook, uncovered for about 10-15 minutes more, or until chicken is cooked through.
7. Once done, I take the chicken out, put on a separate plate and reduce the sauce on high for about 2-3 minutes. This allows the sauce to thicken and develop even more flavour.
8. Grab a serving plate and throw a bit of parsley on for decor, and voila! Dinner is served! Here are a few pics of our meal. The chicken was the feature dish, we boiled some potatoes and made an iceberg salad.
