Karlos Arguiñano has teamed up with his son Joseba to create a perfect Wednesday menu: for the main course, chicken thigh stew with Brussels sprouts and black beer; for the second, a crystal bread to accompany. "A good combination," says the popular chef in his daily program on Antena 3.
For the main course, you can use dark beer or another drink: cider, blonde beer or water. "Everything is up to you, but I give you options." The first thing is to cut all the vegetables and sauté them in a pot with a clove of minced garlic and a good splash of olive oil.
When you work chicken, "one of the most consumed meats in our country", you have to season it with salt and pepper and coat it in flour. Next, the chicken is browned. Then, it will have to be added to the pot where all the vegetables are. Then comes the beer moment. In a pressure cooker, it will only take 7-8 minutes. Finally, it's time to shred and sauté the Brussels sprouts.
Then it was the turn of his son Joseba, who made a pair of glass, for which "strong hydration" is needed. In a bowl, mix all the ingredients well. Important: add strong flour, with a lot of gluten and protein. Let it rest covered for an hour.
To work the dough, you have to wet your hands. Next, folds are made several times to give tension to the dough. "You should not add more flour, under any circumstances," continues the bread specialist. It has to ferment for two hours. Then, pieces will be made into ciabatta shapes. Finally, after baking, remove any excess flour.
