Recommendations · Beer and food

Chicken thigh fillet with Brouwerij ’t IJ Blondie

Oven-roasted chicken thigh fillet with lemon, garlic and rosemary, on a bed of baby potatoes that roast along in the cooking fat. A dry blonde beer keeps that plate light.

Back to the recommendations

Bottle of Brouwerij ’t Ij Blondie blond bier, beer

From the shelf

The bottle

Brouwerij ’t Ij Blondie blond beer comes from Brouwerij ’t IJ in Amsterdam and is 5.8 percent ABV. Blond beer is light in colour and dry in the finish, with a noticeable hop bitterness. You taste grain, a citrusy hop note and the spicy yeast that belongs to this style.

Order in the online shopBrouwerij ’t Ij Blondie blond beer

The combination

Why this works together

Chicken thigh is fattier than chicken breast, and the skin turns brown and crisp in the oven. Hop bitterness cuts through that fat and the carbonation adds a bit more. The citrus note from the hops sits next to the lemon in the roasting tin, so the beer echoes what is on the plate instead of competing with it.

At the table

The dish

  • Before 4 people
  • Ready in 55 minutes
  • Type main course

What you need

  • 8 chicken thigh fillets with skin, about 900 g in total
  • 600 g baby potatoes, halved
  • 1 lemon, in thin slices
  • 1 bulb of garlic, separated into cloves, unpeeled and crushed
  • 3 sprigs rosemary
  • 3 tbsp olive oil
  • 1 tsp dried thyme
  • 100 ml chicken stock
  • salt and black pepper

How to make it

  1. Preheat the oven to 200 degrees.
  2. Pat the chicken thigh fillets dry and rub them with 1 tbsp olive oil, salt and pepper. Dry skin turns crisp, wet skin does not.
  3. Mix the baby potatoes in a roasting tin with the rest of the oil, the thyme, the garlic cloves and a little salt. Spread them in a single layer.
  4. Place the slices of lemon and the sprigs of rosemary in between.
  5. Lay the chicken thigh fillets on top with the skin side up, so that the fat drips into the baby potatoes.
  6. Place the tray in the oven for 35 to 40 minutes, until the skin is brown and the baby potatoes are tender.
  7. Take the chicken out and let it rest for 5 minutes on a warm plate.
  8. Place the roasting tin on the heat, deglaze with the stock and scrape loose the browned bits. Let it reduce for 2 minutes and pour this gravy over the baby potatoes.

In the glass

Serving

Pour at 6 to 8 degrees into a tulip-shaped glass on a stem. Begin at an angle and finish upright; two fingers of foam is enough to keep the hop aroma above the glass without the glass being full of air.

Order in the online shopAll about Brouwerij ’t Ij Blondie blond beerBack to Recommendations from ’t Bockje

Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18