Thursday, December 21, 2006

Coq a la Biere

Category: Entree, Meat, Chicken
Style: French
Difficulty: Easy
Portion: Serves 6

6 pieces chicken parts, such as breasts or thighs
1 lb baby carrots, cut in half lengthwise
1 tbsp olive oil
6 shallots, peeled
2 tbsp brandy
1.5 cup pale ale / beer
1 cup chicken stock
1 bay leaf
2 sprigs fresh thyme, or 1 tbsp dried
2 sprigs fresh flat leaf parsley
1 lb mushrooms, cleaned and halved if large
1/2 cup whipping cream

In a pot over high heat, add olive oil and butter. Cook chicken until browned all over. Remove from pot and set aside. Pour off fat except about 2 tbsp.
In the same pot over high heat, add shallot, stirring occasionally until browned lightly. Add carrot, stirring, about 2 minutes. Add brandy, and cook until liquid evaporated. Add chicken, ale, stock and herbs, bring to a boil. Reduce heat to low, uncovered, and cook for 75 minutes. Liquid should reduce to less than half.
About 10 minutes before the chicken is ready, in a separate pan over high heat, add olive oil and butter. Saute mushrooms until tender.
Remove chicken from pot and put on a platter. Cover with foil to keep warm. Remove bay leaf, thyme sprigs and parsley sprigs from pot.
Add mushroom and cream to pot, cook for another 15 minutes over medium low heat. Serve chicken with vegetable and sauce.

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