4 chicken legs 1 onion 2 cloves of garlic 2 33cl bottles of stout 3 tablespoons of olive oil ½ Packet onion soup Chopped parsley to taste Salt and pepper to taste
Cooking Instructions
Arrange the chicken legs and season them with salt and pepper.
Peel the onion and the garlic cloves and chop them.
Mix the onion soup with the beer.
In a pan on the stove, heat the oil, add the chicken legs, let them brown on both sides, add the onion and the garlic cloves, stir and cook until the onion is golden brown.
Add the instant soup mix and beer and cook over a low heat until the legs are cooked and the sauce is thick. If necessary, add a little water and, finally, adjust the seasoning.
Remove from the heat and serve with white rice, drizzled with the sauce and sprinkled with chopped parsley.
4 chicken legs
