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Chicken braised in beer with mushrooms

Australian Gourmet Traveller recipe for chicken braised in beer with mushrooms
Chicken braised in beer with mushrooms

Chicken braised in beer with mushrooms

Ben Dearnley
4
20M
1H 10M
1H 30M

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.

Ingredients

Method

Main

1.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).
2.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.

Drink Suggestion: Belgian ale. Drink suggestion by Max Allen

Notes

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