Beer-Braised Chicken Legs with Spinach and Eggs

Beer-Braised Chicken Legs with Spinach and Eggs is a delightful dish that combines savory flavors with nutritious greens. The tender chicken legs braised in a rich beer sauce come alive with the addition of fresh spinach and creamy eggs. Perfect for a family dinner or meal prep, this recipe is bound to impress your guests and nourish your loved ones.

Ingredients

• 6 chicken legs (about 1.5 kg or 3.3 lbs)
• 2 tablespoons grape or apple cider vinegar (30 ml)
• 1 tablespoon unsalted butter (14 g)
• 2 tablespoons extra virgin olive oil (30 ml)
• 240 ml beer (lager) (about 8 fl oz)
• Sea salt to taste
• Freshly ground black pepper to taste
• 2 teaspoons dried oregano (8 g)
• 1 teaspoon paprika powder (3 g)
• 1/2 teaspoon turmeric (1 g)
• 3-4 cloves garlic, finely chopped
• 300 g fresh spinach, washed (about 10.5 oz)
• 1 tablespoon olive oil (15 ml)
• 1 tablespoon pine nuts (14 g)
• 2 tablespoons raisins (30 g)
• 3 large eggs
• Extra salt to taste

Directions

1. Pat the chicken legs dry with paper towels. Season generously with sea salt and freshly ground black pepper. Sprinkle with grape or apple cider vinegar.
2. Wash the spinach thoroughly under cold water, ensuring all dirt and debris are removed. Drain well and set aside.
3. Finely chop the garlic cloves.
4. In a large pan, heat the unsalted butter and 2 tablespoons of extra virgin olive oil over medium heat.
5. Once hot, add the chicken legs to the pan. Brown them for about 5 minutes per side until they are golden brown.
6. Pour in the beer, and add the dried oregano, paprika powder, turmeric, and chopped garlic. Mix well.
7. Place the lid on the pan and reduce the heat to low. Let the chicken simmer for about 20 minutes, ensuring it cooks through and absorbs the flavors.
8. While the chicken is simmering, heat 1 tablespoon of olive oil in a separate pan over medium heat.
9. Add the pine nuts and raisins to the pan. Roast for 2-3 minutes until the pine nuts are golden brown and the raisins are plump.
10. Add the washed spinach to the pan with the pine nuts and raisins. Cook for about 5 minutes until the spinach wilts down.
11. In a bowl, whisk the 3 large eggs until well mixed. Pour the whisked eggs into the pan with the spinach.
12. Cook for an additional 3-4 minutes until the eggs are set. Stir gently to combine the spinach, eggs, and nuts. Season with extra salt if needed.
13. Serve the beer-braised chicken legs alongside the spinach and egg mixture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Nutrition Info (per serving): Approximately 450 calories, 30g protein, 25g fat, 12g carbs.

How to serve

Serve Beer-Braised Chicken Legs with Spinach and Eggs hot, directly from the pan for a rustic, family-style meal. For an elegant presentation, plate the chicken on a bed of the spinach and egg mixture, garnishing with fresh herbs or a sprinkle of extra pine nuts. Accompany with crusty bread or a side of your favorite grain for a complete meal.

FAQs

1. Can I use chicken thighs instead of legs?
Yes, chicken thighs can be substituted for drumsticks for a juicier alternative.

2. What type of beer is best for this recipe?
A lager or a light beer works best in this recipe, as it adds a nice flavor without overpowering the dish.

3. Can I make this dish ahead of time?
Absolutely! You can braise the chicken ahead of time and reheat it when ready to serve. The flavors will deepen as it sits.