- 2 chickens, cut into eighths, skin on
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 onion, peeled and finely chopped
- 6 cloves garlic, minced
- 1 x 400g can chopped tomatoes
- 250ml (1 cup) beer
- 200g (1 cup) brown sugar
- 120ml (½ cup) apple cider vinegar
- 60 ml (¼ cup) Worcestershire sauce
- 2 tablespoons grain mustard
- 1 tablespoon smoked paprika
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- Heat oven to 180C (350F). Place chicken skin side up in a single layer in a deep-sided roasting tin. Season the chicken well with salt and pepper.
- In a small pot, heat oil, once hot, add the onions and sauté until soft and golden, about 5-8 minutes, add the minced garlic and sauté for a further 30 seconds until the garlic is toasted and fragrant. Add the tomatoes to the pot with the onions. Use the beer to ‘clean out’ the remains of the tomato in the can, and pour the beer into the pot along with the onions and the tomatoes. Add the brown sugar, vinegar, Worcestershire sauce, mustard, and paprika to the pot and cook until the sugar has dissolved and the mixture is bubbling.
- Add the sauce to the chicken and roast in the oven for 45-60 minutes until the chicken is cooked through. Basting every 15 minutes.
- If not serving straight away, turn the chicken skin side down into the sauce until ready to reheat.
