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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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