Chicken In Beer

Name: Chicken In Beer
Ingredients: 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)

11 ingredients

7 steps

Ingredients

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)

Directions

1

Saute the chicken pieces in 2 oz of butter and a little oil.
2

Add the shallots and the mushrooms and continue to cook.
3

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.
4

Shortly before serving, arrange the chicken pieces in separate a deep dish and keep hot.
5

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.
6

Whisk in the Guinness (it really makes a lot of difference), then pour back over the chicken and sprinkle the parsley.
7

Serve with fresh pasta (I use shells, as they hold the sauce).