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Belgian Chicken Braised in Beer


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  • 4 to 5 lbs (1.8 - 2 Kg) chicken pieces
  • Salt and freshly ground pepper to taste
  • 1 Tbs (15 ml) vegetable oil
  • 1 Tbs (15 ml) butter
  • 8 whole shallots, peeled
  • 12 - 18 large mushrooms, trimmed and quartered
  • 3 cloves garlic, finely minced
  • 1 tsp (5 ml) sugar
  • 4 carrots, cut into 1 inch (2 cm) pieces
  • 2 Tbs (30 ml) all-purpose flour
  • 1 - 12 oz (340 ml) bottle Belgian beer
  • 1 cup (250 ml) beef stock
  • 1 tsp (5 ml) dried thyme
  • 2 bay (laurel) leaves
  • Finely chopped fresh parsley for garnish


Servings 4


Step 1

Season the chicken pieces generously with salt and pepper. Heat the oil and butter in a large, heavy pot over moderate heat, and brown the chicken pieces on all sides. Set the chicken pieces aside, and 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 beer and the stock, 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 one third. Serve sprinkled with chopped parsley. Serves 4 to 6.

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