• 8 chicken thighs
  • 2 tbs extra virgin olive oil
  • 4-6 garlic cloves
  • Freshly ground black pepper
  • Zest of 1 lemon
  • Salt
  • 250 ml beer
  • 4-5 sprigs fresh thyme
  • 300 g green asparagus
  • 24 pitted black olives


Remove the skin from the thighs. Heat a skillet with olive oil. Arrange the thighs in the skillet and brown well on all sides. Add the salt and two whole, unpeeled garlic cloves (crush the garlics slightly with your hand). Peel and mince the remaining 2 cloves and set aside.

Season the chicken thighs with freshly ground pepper and lemon zest. Continue to brown on all sides. Add the beer and thyme. Cover the skillet and simmer for about 20 minutes. When almost done, uncover the pot and allow the beer to evaporate; turn up the heat if necessary to accelerate the process. The chicken should be ready in about 10 minutes.

When the liquid has evaporated almost completely, add the minced garlic and allow to cook to release its flavour. Heat another skillet with a little oil and sauté the green asparagus (previously washed and chopped) with the olives and a sprig of thyme. Season to taste.

Note: You may also add the asparagus and olives to the pot when the beer sauce has reduced to about half. It’s up to you.


Source and image: Gastronomía & Cía