Chicken In Beer
- 1 (3 lb) chicken, quartered
- 4 ounces butter
- oil
- 4 shallots, finely chopped
- 7 ounces mushrooms, sliced
- 12 ounces lager beer (not Budweiser!) or 12 ounces premium beer (not Budweiser!)
- 1 ounce gin
- salt and pepper
- 10 ounces single cream
- 2 tablespoons Guinness stout
- fresh parsley (finely chopped)
- Saute the chicken pieces in 2 oz of butter and a little oil.
- Add the shallots and the mushrooms and continue to cook.
- When they are well browned, pour over the beer and the gin, season with salt and pepper and simmer on a gentle heat for about an hour, or until the chicken is tender.
- Shortly before serving, arrange the chicken pieces in separate a deep dish and keep hot.
- On a high heat, reduce the sauce by about half, then add the cream to thicken sauce, with the rest of the butter, whisking all the while.
- Whisk in the Guinness (it really makes a lot of difference), then pour back over the chicken and sprinkle the parsley.
- Serve with fresh pasta (I use shells, as they hold the sauce).
chicken, butter, oil, shallots, mushrooms, lager, gin, salt, cream, stout, parsley
Taken from www.food.com/recipe/chicken-in-beer-56262 (may not work)