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fresh - Chicken Braised in Beer




Source of Recipe


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fresh - Chicken Braised in Beer

4 - 5 pounds of fresh chicken pieces
salt and freshly ground pepper to taste
1 tablespoon Olive oil
1 tablespoon butter
8 whole shallots, peeled
12 - 18 large mushrooms, trimmed and quartered
3 finely minced garlic cloves
1 teaspoon granulated white sugar
4 full size carrots, cut into 1 inch pieces
2 tablespoons all purpose flour
1, 12 ounce bottle Belgian beer
1 cup beef broth
1 teaspoon dried thyme
2 bay leaves
finely chopped fresh parsley for garnish, if desired

Season the chicken pieces generously with salt and pepper.
Heat the oil and butter in a large, heavy pot over medium
heat, and brown the chicken pieces on all sides. Set chicken
pieces aside.
To the same pot add the shallots and mushrooms. Saute for
about 5 minutes, until lightly browned, and add the garlic
and sugar. Cook for 1 minute, stirring constantly.
Add the carrots, and sprinkle the flour over the vegetables.
Stir to incorporate the flour with the butter, making sure
there are no lumps.
Add the beef and the broth, stirring to dissolve the flour
and to scrape the bottom of the pan.
Add the chicken pieces, thyme, and bay leaves, and simmer
covered over low heat for 30 to 40 minutes, until the chicken
is tender.
Remove the cover for the last 10 minutes, allowing the sauce
to reduce by about 1/3.
Serve sprinkled with chopped parsley.
Serves 4-6.