Chicken braised in beer with mushrooms
Braising in beer is common in beer-drinking nations such as Belgium. The yeasty flavour permeates the ingredients, but be careful to choose a beer that doesn’t overpower. A pale ale is best for chicken and pork, but beef is well suited to a rich dark ale.
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Chicken braised in beer with mushrooms
Serves
4
Cooking Time
Prep time 20 mins, cook 1 hr 10 minutes
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50 gm
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butter, coarsely chopped
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1
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free-range chicken (about 1.8kg), cut into 12 pieces
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1
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onion, thinly sliced
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3
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garlic cloves, thinly sliced
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3
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large field mushrooms, quartered
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250 ml
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pale ale
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125 ml
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(½ cup) pouring cream
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80 gm
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silverbeet leaves, coarsely chopped
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¼ cup
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(loosely packed) tarragon
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1
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Heat butter in a large saucepan over medium-high heat until beginning to foam. Add chicken pieces and cook in batches, turning often, until golden brown (4-5 minutes). Remove chicken and set aside. Add onion and garlic to pan and sauté over medium heat until soft (3-4 minutes). Add mushrooms and sauté until just starting to soften (2-3 minutes). Return chicken to pan, season to taste, add beer, bring to the simmer, cover, reduce heat to low and simmer until chicken is just cooked through (30-35 minutes).
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2
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Transfer chicken to a plate and set aside. Add cream and silverbeet to pan, increase heat to medium-high and cook until liquid is reduced by half (8-10 minutes). Return chicken to pan, add tarragon and cook until warmed through (1-2 minutes). Serve immediately.
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Drink Suggestion Belgian ale.
RECIPE Rodney Dunn
PHOTOGRAPHY Ben Dearnley
STYLING Rodney Dunn and Elodie Rambaud
DRINK SUGGESTION Max Allen