Pulpe de pui cu sos de unt si bere

Unt, bere si condiment pentru pui – trei ingrediente care nu spun mare lucru separat, dar impreuna creeaza sosul acela de care ai nevoie pentru painea proaspata! Pulpe dezosate marinate, prajite auriu si inabusite lent in bere pana sosul devine gros si catifelat, cu usturoi zdrobit la final si cartofi rumeniti alaturi! O tigaie, o masa, zero regrete! Berea se reduce lent si transforma lichidul intr-un sos profund aromat care invaluie fiecare bucata de carne si fiecare cartof. Usturoiul zdrobit adaugat la final parfumeaza totul discret si complex, iar cele 15 minute la cuptor sunt pasul care rumeneste frumos atat carnea cat si cartofii si transforma tigaia intr-un preparat demn de restaurant! Pulpe de pui cu sos de unt si bere, pentru ca uneori cea mai buna masa se face intr-o singura tigaie!

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INGREDIENTE (pentru 2 portii)

3 pulpe de pui dezosate
1 lingura condiment pentru pui KOK
1 lingurita fulgi de chilli
50 grame unt
8 cartofi mici taiati pe jumatate
1 bere de 330 ml
2 catei de usturoi zdrobiti
patrunjel verde proaspat
sare

Punem pulpele dezosate intr-un bol si le presaram cu sare, fulgii de chilli si condimentul special pentru pui. Amestecam bine si lasam la marinat cateva ore. Cu cat mai mult cu atat aromele patrund mai adanc in carne!

Incalzim o tigaie incapatoare care merge la cuptor si adaugam untul. Cand untul este topit si usor spumos adaugam pulpele si le prajim pe ambele parti cate 3 minute pana devin aurii si rumenite frumos. Adaugam cartofii taiati pe jumatate si continuam sa prajim inca 5 minute.

Turnam berea deasupra si acoperim cu un capac. Gatim la foc mic timp de 30 de minute pana cand berea se reduce lent si transforma tot lichidul intr-un sos gros, catifelat si profund aromat. Adaugam usturoiul zdrobit si amestecam usor.

Mutam tigaia in cuptorul preincalzit la 180°C pentru 15 minute pana cand cartofii si carnea se rumenesc frumos si sosul devine si mai concentrat si mai gustos. Presaram patrunjel verde proaspat si servim!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de pulpe de pui cu sos de unt si bere, te invitam sa incerci si alte retete inspirate:

Sandwich cu focaccia, pui marinat si mozzarella

Pulpe de pui la cuptor cu cartofi crocanti cu parmezan si usturoi

English version

Chicken Thighs with Butter and Beer Sauce

Butter, beer and chicken seasoning — three ingredients that do not say much on their own, but together they create exactly the kind of sauce you need fresh bread for! Boneless thighs marinated, fried golden and slowly braised in beer until the sauce becomes thick and velvety, with crushed garlic at the end and golden potatoes alongside! One pan, one meal, zero regrets! The beer reduces slowly and transforms the liquid into a deeply aromatic sauce that coats every piece of meat and every potato. The crushed garlic added at the end perfumes everything discreetly and with complexity, while the 15 minutes in the oven are the step that browns both the meat and the potatoes beautifully and transforms the pan into a restaurant-worthy dish! Chicken thighs with butter and beer sauce — because sometimes the best meal comes from a single pan!

INGREDIENTS (for 2 servings)

3 boneless chicken thighs
1 tablespoon KOK chicken seasoning
1 teaspoon chilli flakes
50 grams butter
8 small potatoes halved
1 beer 330 ml
2 garlic cloves crushed
fresh green parsley
salt

Place the boneless thighs in a bowl and season with salt, chilli flakes and the special chicken seasoning. Mix well and leave to marinate for a few hours — the longer the better for the flavours to penetrate deep into the meat!

Heat a large ovenproof pan and add the butter. When the butter is melted and slightly foamy add the thighs and fry on both sides for 3 minutes each until golden and beautifully browned. Add the halved potatoes and continue frying for another 5 minutes.

Pour the beer over the top and cover with a lid. Cook over low heat for 30 minutes until the beer reduces slowly and transforms all the liquid into a thick, velvety and deeply aromatic sauce. Add the crushed garlic and stir gently.

Move the pan to the oven preheated to 180°C for 15 minutes until the potatoes and meat brown beautifully and the sauce becomes even more concentrated and flavourful. Scatter fresh green parsley on top and serve straight from the pan!

If you enjoyed this chicken thighs with butter and beer sauce recipe, we invite you to try other recipes for inspiration: Focaccia Sandwich with Marinated Chicken and Mozzarella, Glazed Chicken Thighs in the Oven or Baked Chicken Thighs with Crispy Parmesan and Garlic Potatoes.

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