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DutchBURGUNDIAN CHICKEN WITH OLD BROWN BEER

Burgundian chicken with old brown beer, served with floury potatoes, peas and carrots. Prepared by the Happy Chief Cook.

Burgundian chicken with old brown beer, served with floury potatoes, peas and carrots.

The chicken is very soft and tender.

Preparation time : 1 hour and 30 minutes.
Serves: 2.

Ingredients:

2 chicken fillets (about 500 grams),
25 grams butter,
100 grams smoked bacon,
1 bottle of Old Brown (Heineken)
250 grams mushrooms,
0.1 liters wildfond,
250 grams shallots,
salt to taste,
4-season pepper to taste,
3 bay leaves,
1 teaspoon dried thyme,
1.5 tablespoon cream.

Optional:

1 to 2 tablespoons flour,
3 tablespoons cold water.

Directions:

Wrap the smoked bacon around the chicken fillets and secure it with cocktail sticks.

Cut the butt of the shallots, and remove the dry skins.

Heat the butter in a heavy cast iron skillet.
Once the butter starts to brown, can the chicken fillets be added.

Bake the chicken fillets brown.

Add the shallots and fry the shallots until they begin to soften a bit.

Sprinkle the thyme over the shallots, add the bay leaves and pour the old brown beer over it.
Close the pan with the lid and let it simmer for 50 minutes.
Turn the chicken fillets after 25 minutes.

Clean the mushrooms and cut them into quarters.
Add them to the chicken and let it simmer for 5 minutes with the lid on the pan.
Then remove the lid and let it boil down for 15 minutes.

Add the cream and stir it good through the sauce, and let it simmer for 5 minutes on the fire.

If the sauce is too thin, then you can bind with some flour mixed with cold water.

Taste the sauce and add 4-season pepper and salt to taste.

Remove the cocktail sticks before serving.

Enjoy!

Prepared by the Happy Chief Cook. Posted March 27, 2011.