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Chicken Legs with Beer



Simple to make, this recipe has a rustic look but some really great flavors!

Serves 8


  • 2 pounds of chicken legs 
  • 1 package of onion soup
  • 1 can of beer
  • 3 garlic cloves, minced
  • 2 rosemary sprigs, finely chopped
  • 6 oz mushrooms, wiped and sliced
  • 1/2 cup of brandy
  • Salt and pepper
  • ½ cup of green onions, chopped
  • 2 tablespoons olive oil


In a large bowl, mix the chicken legs, the onion soup, the beer, the garlic, and the rosemary. Put everything in an oven proof dish and let it marinate for at least one hour. Preheat the oven to 350 degrees and bake it until the liquid in the dish reduces and becomes really thick.  The chicken legs should be golden brown.

In a separate skillet, heat up the olive oil. Sauté the mushrooms on high heat for about 1 minute. Flame it with the brandy. Stir well, add the green onion, and season with salt and pepper.  Top the chicken legs with the mushroom mixture. Serve with the “Roasted Cauliflower” on the side and a glass of Sauvignon Blanc.

Nutrition Facts:

8 Servings

Amount Per Serving
Calories 393.3 
Total Fat 13.8 g 
Cholesterol 208.0 mg 
Sodium 546.1 mg 
Potassium 655.8 mg 
Total Carbohydrate 4.1 g 
Dietary Fiber 0.4 g 
Sugars 0.6 g 
Protein 53.9 g


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