2 free-range chicken legs and 2 free-range chicken wings
1 bottle of Ambar Especial
2 cloves of garlic
2 large white potatoes
2 sprigs of thyme
Salt and pepper
Divide each leg into a drumstick and thigh piece and cut each chicken wing into two and add salt and pepper.
Heat a frying pan and, when it is very hot, brown the chicken. Do not add oil; the grease from the chicken will be sufficient
When all the pieces are well browned, add the whole bulbs of the garlic cloves and sauté for 10 minutes.
Pour 1 bottle of Ambar Especial and add two sprigs of thyme. Let this cook until the beer has been reduced.
While the beer is reduced, boil two peeled potatoes in water and salt until they are very soft. Mash the potato with a masher. Add olive oil and mix with a fork until obtaining a homogeneous purée texture.
Place a good amount of purée on the plate to support the various chicken pieces, intersperse with the whole cloves and pour the beer reduction as a gravy.