The Ultimate Chicken Kick

Last night Will cooked us a meal and it had me so light-headed that I rested my head on our dining table and - well, that was my last recollection. I woke up about half an hour ago, feeling a bit groggy and confused. It took me a while to figure out what happened. For a moment I thought I was in an Alias episode. From what I see, my gallant knight dragged me to bed and tucked me in, but he didn't get me out of my outfit, so I have lovely impressions of my clothes all over my body. An impression of a shirt collar on my face cheek, jeans button on my stomach, and bra straps on my shoulders. Lurvely. I still can't figure out how a bloody meal managed to knock me out. I think he added something to give it a "kick". [Remind me to tell you how he once managed to set everyone's mouth on fire with his "Curry, the American way" meal.] In our kitchen I found the print-out of a recipe he got off a TV cookery programme for men: Spanish-styled Chicken Janet Street-Porter Preparation time: less than 30 mins Cooking time: 30 mins to 1 hour Ingredients 3 tbsp olive oil 1.8 kg/4lb free range chicken, jointed 1 large onion, thinly sliced salt and freshly ground black pepper 1 stick celery, chopped 250ml/5¼ fl oz pale ale or Spanish beer 1 tsp tomato purée 1 bay leaf water or chicken stock 15 or 20 wild garlic leaves or fresh spinach leaves smoked paprika, to garnish To serve crusty bread or boiled rice Method 1. Preheat the oven to 175C/340F/Gas 3. 2. Heat the oil in a heavy casserole. Add the chicken pieces and fry, on both sides, until brown. Remove from the casserole and set aside. Toss in the onions, season, then fry on a low heat until transparent. 2. Return the chicken to the pot, add the celery, beer, tomato purée and bay leaf and simmer for a few minutes. Add enough water or stock to just cover the chicken and bring back to a simmer. 3. Transfer to the oven and cook for about 45 minutes or until the chicken is very tender. 4. Line your serving bowls with wild garlic leaves or spinach. Divide the chicken and broth between the bowls. 5. Garnish with a sprinkling of paprika and serve with some crusty bread or boiled rice. Source: this recipe was copied from Full on Food. Hm, by the look of the recipe, it may be the Spanish beer that knocked me out. I don't see how this could be possible. Admittedly, I never tried Spanish beer, but it usually takes a lot to get me that plastered. Perhaps it was the combination of booze, fatigue and room warmth that did it? Who knows? I'm glad that I don't have a hangover. According to my best recollection, the meal was very tasty. Right then, I'll go and have a cuppa, and sit in a bedroom chair and stare at Will. Maybe the stare will wake him up, just long enough to give me the answer. Update: Will marinated raw chicken pieces in Spanish beer, which apparently made it very kicky. Be good, be bad & be safe.