Subject: Chicken Braised in Beer
From: Unicorn (unicorn@indenial.com)
Date: Thu Mar 16 2000 - 19:58:37 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a true story about food that is also humorous from reader Kary
of Perth, Australia:
My friend was driving along with her daughters 6 & 8 in the back of
the car. One of them was reading out the ingredients listed on the
wrapper of the chocolate bar she was eating. Suddenly she spat out
her mouthful. "Yuk!! " she cried "It's got Emu Saliva (Emulsifier)
in it!
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I couldn't publish a week of Belgian recipes in good conscience
without one featuring beer. Belgian home cooks make many hearty
one-dish meals using beer as the cooking liquid. Use Belgian beer if
it is available in your area, otherwise use a full-flavored beer of
your choice.
Chicken Braised in Beer (Kip en Bier, Poulet a la Biere)
4 to 5 lbs (1.8 - 2 Kg) chicken pieces
Salt and freshly ground pepper to taste
1 Tbs (15 ml) vegetable oil
1 Tbs (15 ml) butter
8 whole shallots, peeled
12 - 18 large mushrooms, trimmed and quartered
3 cloves garlic, finely minced
1 tsp (5 ml) sugar
4 carrots, cut into 1 inch (2 cm) pieces
2 Tbs (30 ml) all-purpose flour
1 - 12 oz (340 ml) bottle Belgian beer
1 cup (250 ml) beef broth
1 tsp (5 ml) dried thyme
2 bay (laurel) leaves
Finely chopped fresh parsley for garnish
Season the chicken pieces generously with salt and pepper. Heat the
oil and butter in a large, heavy pot over moderate heat, and brown the
chicken pieces on all sides. Set the chicken pieces aside, and to the
same pot add the shallots and mushrooms. Saute for about 5 minutes,
until lightly browned, and add the garlic and sugar. Cook for 1
minute, stirring constantly. Add the carrots, and sprinkle the flour
over the vegetables. Stir to incorporate the flour with the butter,
making sure there are no lumps. Add the beef and the broth, stirring
to dissolve the flour and to scrape the bottom of the pan. Add the
chicken pieces, thyme, and bay leaves, and simmer covered over low
heat for 30 to 40 minutes, until the chicken is tender. Remove the
cover for the last 10 minutes, allowing the sauce to reduce by about
one third. Serve sprinkled with chopped parsley. Serves 4 to 6.
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