Estrella Galicia Roasted Chicken Thighs

Nieves Barragán Mohacho shares the recipes for the food she likes to cook at home. This recipe was especially developed for Estrella Galicia by Nieves, and showcases Estrella Galicia beer used as an addition to a traditional family classic recipe, giving plenty of additional hearty flavour. You can explore more of Nieves’ recipes in her new cookbook, Sabor, available from any good on-line bookstore

Instructions

FOR THE POTATOES

  1. Preheat oven to 170 °C.
  2. Add 15ml olive oil to a saucepan add the garlic, onions and peppers. Season well with salt and pepper. Cook over a medium heat for 5 minutes.
  3. In a baking dish, drizzle 15ml olive oil over the potatoes. Season with salt and pepper. Add the cooked garlic, onion and pepper mixture along with the sprigs of thyme and bay leaves.
  4. Then pour over the Estrella Galicia and water.
  5. Bake in oven for 30 minutes, until the potatoes are soft.
  6. Carefully remove from the oven and add the chopped flat leaf parsley.

FOR THE CHICKEN THIGHS

  1. Heat 15 ml of olive oil in an oven-proof frying pan, add the chicken thighs skin down and fry over a medium heat for three – four minutes until the skin is crispy.
  2. Turn thighs over and add 100ml Estrella Galicia, lemon juice and the wine.
  3. Place the pan in the preheated oven and cook for 6-7 minutes until the chicken is cooked.

TO SERVE

Serve the thighs on a base of potatoes and drizzle over remaining chicken jus.

Sabor

Discover Sabor on the tucked away Heddon Street, just one of Regent Street’s foodie enclaves. Journey up the spiral staircase to the first floor El Asador at Sabor, sit on large communal tables overlooking the open kitchen, and enjoy a different Spanish dining experience from The Counter at Sabor on the ground floor. With specialities from the Galicia and Castile regions, dishes are cooked in the traditional wood fired oven, or ‘asador’, sourced from Castile, or large copper pans brought to London especially from Galicia.

Preparation time:
20 min

Cooking time:
30 min.

Serves:
2

Ingredients

FOR THE POTATOES

  • 1 kg King Edward potatoes, peeled and cut in 1 cm slices
  • 5 garlic cloves, crushed skin on
  • 1 onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 2 bay leaves
  • 6 sprigs of thyme
  • 200ml Estrella Galicia Larger
  • 30ml Olive oil
  • Salt and pepper
  • 3 tbsp flat leaf parsley

FOR THE CHICKEN THIGHS

  • 4 chicken thighs
  • 1 lemon, juiced
  • 100ml white wine
  • 100ml of Estrella Galicia Larger
  • 100ml Water

PAIR WITH

Estrella Galicia Roasted Chicken Thighs

Estrella Galicia Larger
A traditional flavour of marked bitterness and refreshing aftertaste.
Available from: Waitrose, Majestic, Co-op and Greene King online.