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Chicken Braised in Stella Artois
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| Chicken Braised in Stella Artois Ingredients: 1 roasting chicken cut into 8 pieces | |
| 1 tbsp | olive oil |
| 2 tbsp | unsalted butter |
| 2 | onions chopped |
| 20 button mushrooms quartered | |
| 2 clove | finely minced garlic |
| 4 carrots peeled and cut into 1 inch chunks | |
| 4 | potatoes medium sized, peeled and cut into 1 inch chunks (optional) |
| 2 cups | stella artois, (any mild to medium ale will do) |
| 1 cup | beef stock |
| 1 tsp | dried thyme |
| 1 bay leaf and 1/4 bunch of parsley tied together with leek (substition - dried parsley, sweet onion just remember to pick out the bay leaf later). | |
| ¼ cup 35% | cream |
| minced parsley for garnish | |
Method:
Season chicken generously with salt and pepper.
Heat oil and butter in large non-stick frying pan (deep pan works nicely). Sear the chicken until golden brown on all sides. Remove from pan and reserve.
Add onions and mushrooms to pan (use the one you seared the chicken in to grab the flavours), sauté until slightly brown, then add garlic cook for a few minutes (don't burn the garlic).
Add carrots (sometimes I'll also add 4 medium sized potatoes), sprinkle flour over sautéed vegetables and stir with a wooden spoon to make certain you coat the veggies, mixing well. Add beer and stock, simmer, scraping the pan to emulsify the pan juices with the beer into a sauce. Don't worry the alcohol reduces and cooks off, leaving a nice flavour, even if you don't like beer.
Now add chicken , thyme and bay leaf mixture. Cover and simmer over low heat until chicken is completely cooked and tender. (about 30 mins)
Discard the bay leaf mixture. Remove chicken from pan to a warmed serving dish. Stir cream into sauce and simmer until the sauce is reduced by one-third, or until smooth and thickened. Serve the chicken with the sauce and vegetables, topped with fresh thyme.
Total time usually takes 45minutes (from beginning prep to serving the meal).
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