Beer chicken

INGREDIENTS FOR 2 PEOPLE
4 chicken legs, or a jointed chicken
1 glass beer
100 ml cooking cream
1 teaspoon paprika
5 or 6 juniper berries
1 small glass grappa
Extra virgin olive oil
Salt and pepper
SIDE
4 boiled potatoes

It may sound alcoholic, but grappa and beer alcohol are burnt off, giving distinctive flavour. I wash and dry chicken legs.

I heat oil in a pan.

I boil grappa with juniper in a small saucepan.

Very carefully, I ignite with a lighter to burn alcohol and turn off the gas.

After a second burning, cover to remove oxygen and extinguish.

I brown chicken on all sides in the oil and add the de-alcoholised grappa without juniper berries.

I let evaporate and season with salt and pepper.

I add a full glass beer.

I evaporate, cover and cook about 20 minutes.

Legs are cooked.

I mix cream with a teaspoon paprika.

I mix well.

I add to chicken.

I cook another 5 minutes to coat and flavour, adding water if drying.

The sauce should be thick.

Meanwhile, I microwave-boiled potatoes.

I rice them in the centre of a serving plate.

I arrange chicken around and pour sauce.