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Poulet a la Biere      HT   MC   Belgian   90mins  

 

 

Serves  4    Hot   Poultry  Vegetables  Beer  Alcohol  Stew  Main Course  Stew  Belgium  Europe

 

 

Ingredients

2 tbsp Flour

Salt and Black pepper

4 Chicken quarters, halved

2 Onions, quartered

4 Carrots, thickly sliced

4 Sticks of Celery, thickly sliced

50g/2oz Butter

1 tbsp Olive Oil

2 tbsp Gin

300ml/10 fl.oz. Light Ale

1 Garlic Clove, crushed

1 Bouquet Garni

3 tbsp Single Cream

 

 

Instruction

 

1. Coat the chicken pieces in flour which has been well seasoned with salt and pepper.

 

2. Melt the butter and oil in a casserole, add the vegetables and cook gently for 5 minutes. Remove with a slotted spoon and reserve.

 

3. Add the chicken to the casserole and brown on all sides adding a little more oil if necessary. Pour in the gin, warm through a little and carefully set alight.

 

4. When the flames have died down, add the reserved vegetables, light ale, garlic, bouquet garni, salt and pepper, cover and simmer for 1 hour over a low heat, stirring occasionally.

 

5. To serve - remove the chicken and vegetables to a warmed serving dish. Bring the juices to the boil, remove from heat and stir in the cream. Pour over the chicken and serve immediately.

 

 

More Chicken Recipes  |  General Prep & Cooking Times   |  More Belgian Recipes

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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