Ingredients
-
2
-
-
4
-
2
-
4
-
4
-
2
-
1
-
12
-
1
-
1
-
3
-
-
-
Directions
Poulet La Bire – Chicken in Beer, This is a traditional recipe from Belgium, it’s comfort food at it’s best , Excellent chicken dinner! We loved the flavor, the crispy skin on the chicken, and the veggies This was a comfort food meal for us Thank you!, We liked this dish a lot used boneless skinless chicken breasts and the noted substitution for the bouquet garni Since the hubby isnt fond of cooked celery I only used two ribs and sliced them thinly Browned the chicken first then added the vegetables and cooked for 5 minutes Did use the heavy cream and added some fresh ground pepper Made and reviewed for Susie’s World Tour 2019 – Benelux
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Steps
|
1
Done
|
Season the Flour With Salt and Black Pepper, Scatter on a Plate and Use to Coat the Chicken Pieces. Now Heat the Butter and Oil in a Pan ( Big Enough to Hold the Chicken and With Some Depth ) Until Foaming Then Add the Vegetables and Cook Gently For 5 Minutes. Remove With a Slotted Spoon and Set Aside. |
|
2
Done
|
Add the Chicken Pieces to the Pan and Brown on All Sides (add a Little More Oil, If Necessary). |
|
3
Done
|
Add the Sauteed Vegetables, Ale, Garlic, Bouquet Garni and Season to Taste. Bring to a Simmer, Cover and Cook For 60 Minutes Over Low Heat, Stirring Occasionally. Half Way Through Cooking Taste Broth and Adjust Seasonings to Taste. |
|
4
Done
|
to Serve, Transfer the Chicken and Vegetables to a Warmed Serving Dish. Bring the Juices in the Casserole to a Boil Then Take Off the Heat and Stir in the Cream to Thicken. Pour Over the Chicken Pieces and Serve. |
|
5
Done
|
Note. |
|
6
Done
|
Substitute 1 Bay Leaf, 1-2 Tsp of Dried Thyme, and Some Fresh Parsley For the Bouquet Garni, Though Best With Fresh Herbs. |
