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Provençal Beer Chicken

Servings 4 servings

Ingredients
  

  • 3 tablespoons olive oil
  • 6 cloves garlic peeled
  • 2 large shallots peeled and thinly sliced
  • 1/3 cup beer pale ale or pale lager, I used Odell Colorado Lager
  • 2 cups grape tomatoes
  • ¼ cup kalamata olives pitted
  • 2 teaspoons kosher salt divided
  • 2 sprigs of thyme
  • 1 sprig rosemary
  • 1 teaspoon freshly ground black pepper
  • ½ cup all-purpose flour
  • 2 tablespoons herbs de Provence
  • 4 chicken leg quarters bone-in, skin-on
  • Rice or pasta for serving.

Instructions
 

  • Heat the oven to 400°F.
  • In a baking dish add the olive oil, garlic, shallots, beer, tomatoes, olives and 1 teaspoon salt, stir to combine. Add the sprigs of thyme and rosemary.
  • Combine the pepper, flour, herbs de Provence in a shallow bowl.
  • Sprinkle the chicken on all sides with remaining salt. Dredge the chicken in the flour until well coated on all sides.
  • Add the chicken on top of the tomatoes in a tight, even layer.
  • Bake, uncovered, until the chicken is cooked through and skin is golden brown, about 45 minutes, basting with pan juices two or three times during cooking.
  • Serve over rice or pasta.