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Frango com Cerveja no Forno

Serves 4 to 6 Entree chicken, Poultry

Frango com Cerveja no Forno

Frango com Cerveja no Forno is a beloved staple of Portuguese weekday dinners, embodying the simplicity and comfort of home cooking. It’s the kind of dish that doesn’t need special occasions to shine, relying instead on the straightforward alchemy of familiar ingredients. This is how it lands on tables across Portugal — unfussy, generous in olive oil, and seasoned by instinct rather than measure.

Roasted in the oven, the chicken emerges tender, infused with the subtle bitterness of lager, the warmth of garlic, and the earthiness of bay leaves. The mustard and sweet paprika lend a gentle spice, while the potatoes soak up the savory juices, becoming irresistibly soft and flavorful. Serve it straight from the oven, letting its inviting aroma fill the room.

Ingredients

  • 1chicken — jointed
  • 330 mllager beer
  • 1onion — sliced
  • 6 clovesgarlic — crushed
  • 2 tbspmustard
  • 1 tbspsweet paprika
  • 2bay leaves
  • 800 gpotatoes — cut into wedges
  • 5 tbspolive oil
  • to tastefine sea salt and black pepper

Method

  1. Pat the chicken dry with paper towels to remove excess moisture, ensuring a crispier skin when cooked. Season the chicken generously with fine sea salt and black pepper on all sides. In a large bowl, combine 6 cloves of minced garlic, 2 bay leaves, and 1 tablespoon of sweet paprika. Rub this mixture all over the chicken, making sure to get into all the crevices. Let it sit for at least an hour to allow the flavors to penetrate the meat.
  2. In a large ovenproof skillet or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, place the chicken skin-side down in the pan. Cook until the skin is deeply golden and crisp, about 5-7 minutes. Flip the chicken and brown the other side for an additional 3-4 minutes. Remove the chicken from the pan and set it aside on a plate.
  3. Add the remaining 2 tablespoons of olive oil to the same pan. Slice 1 onion thinly and add it to the pan, stirring occasionally until it becomes soft and translucent, about 5 minutes. Add any remaining garlic from the marinade and cook for another minute until fragrant.
  4. Return the chicken to the pan, nestling it among the onions. Pour 330 ml of lager beer over the chicken, ensuring it is evenly distributed. Cover the pan with a lid or aluminum foil and transfer it to a preheated oven at 180°C (350°F). Cook for about 45 minutes, or until the chicken is tender and the juices run clear when pierced with a knife.
  5. While the chicken is cooking, peel and cut 800 g of potatoes into even-sized chunks. Boil them in salted water until they are just tender, about 10-12 minutes. Drain and set aside.
  6. After the chicken has cooked covered, remove the lid and continue to cook in the oven for an additional 15-20 minutes. This will allow the sauce to reduce and glaze the chicken, giving it a rich, glossy finish. Taste the sauce and adjust seasoning with salt and black pepper if necessary.
  7. Remove the pan from the oven and let it rest for a few minutes. Serve the chicken hot, accompanied by the boiled potatoes. Spoon the sauce over the chicken and potatoes for added flavor.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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