You need a specific type of crap beer for this one — you don’t want too much bitterness. We’ve used Stella Artois, and you have to cook it for a long time before the bitterness and metallic taste disappears. We got much better results with Debowe Mocne (other sweet Polish tramps’ lagers like Warka Strong would probably work) and also a bottle of Kronenbourg Blanc that a well-meaning friend left round. It also works quite well if you have any flat homebrew left in a polypin.
By using chicken thighs on the bone, you create the stock as the casserole cooks, producing a really rich taste. It’s great comfort food, especially on a rainy day like today.
Recipe after the jump.
