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Chicken in Dark Ale




Source of Recipe


Internet


List of Ingredients




1/4 cup (50 mL) unsalted butter
4 whole chicken legs, with thighs, or one whole chicken, 3 to 3 ½ pounds/1.5 kg, cut into 8 pieces
3 small leeks (white part only) sliced thin, washed thoroughly and dried with clean towel
4 shallots, chopped fine
½ teaspoon (2mL) caraway seeds, crushed lightly
One 12-ounce (341 -mL) bottle of a Dark Ale beer
3 tablespoons (50 mL) brown sugar, packed
1 teaspoon (5 mL) fresh thyme leaves, chopped
Salt and freshly ground pepper, to taste
Hot cooked egg noodles, for serving
1 tablespoon (15 mL) fresh chives, chopped

Recipe



In a large skillet, melt the butter over medium heat. Add chicken and cook, turning once until golden brown. Remove chicken to a plate and set aside.

Add the leeks, shallots and caraway seeds to the pan and cook, scraping to loosen any browned bits in the bottom of the pan.

Add browned chicken pieces, dark ale beer, brown sugar and thyme and season with salt and pepper to taste. Simmer, covered, for about 20 minutes or until the chicken is cooked through.

Transfer chicken to a large plate and cover to keep warm. Increase the heat to high and boil the pan liquid until slightly thickened. To serve, place cooked egg noodles on a platter, top with the chicken, pour the pan sauce over, and sprinkle with chives.

Serves 4