Chicken in Altbier Sauce

Name: Chicken in Altbier Sauce
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 4 servings
Ingredients: 4 piece chicken legs (approx. 250 g each); 1 tsp salt; pepper to taste; 2 tbsp rapeseed oil; 2 piece onions; 2 piece carrots; 1 tbsp tomato purée; 1 tbsp plain flour (Type 405); 400 ml Altbier; 200 ml chicken stock; 1 tbsp sugar beet syrup (Rübenkraut); 1 tsp medium-hot mustard; 2 piece bay leaves; 1 tsp dried thyme

A German classic from North Rhine-Westphalia: in Düsseldorf and on the Lower Rhine, dark Altbier goes not only into the glass but into the braising pot as well. The legs turn meltingly tender in it, and a spoonful of sugar beet syrup takes the bitterness out of the sauce, leaving it dark, malty and velvety. Serves 4.

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Cook time

100 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

520 kcal

Calories

31 g

Protein

32 g

Fat

16 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.55 · ~€0.65/serving

Instructions

1
Preheat the oven to 180 °C top and bottom heat. Pat the chicken legs dry and season them all over with salt and pepper.
2
Heat the rapeseed oil in an ovenproof braising pot and brown the legs all over over medium to high heat, then take them out.
3
Dice the onions and slice the carrots. Fry both well in the cooking fat, add the tomato purée and let it fry briefly with them.
4
Dust over the flour, let it cook briefly and deglaze with the Altbier and the chicken stock. Stir in the sugar beet syrup, the mustard, the bay leaves and the thyme and bring the sauce to the boil, stirring.
5
Put the legs back into the pot, put on the lid and stand the pot on the middle shelf of the oven. Braise until the meat is tender and comes away easily from the bone.
6
Take out the legs and keep them warm. At the thickest part of the leg 80 °C should be reached and the juices should run clear.
7
Remove the bay leaves, reduce the sauce a little uncovered over medium heat and season it with salt and pepper. Then put the legs back in.