Chicken and Beer Stew

Hi sweeties, Sunday is a good day to lunch with your family. So this is the recipe today. Bon appetite

  

Prep Time: 25 min

Difficulty: Complex

Ingredients

• 1 chicken, weighing about 3 1/2lb (1.6kg)
• salt and pepper
• 2 tbsp butter
• 2 tbsp vegetable oil
• 1lb 10oz (750g) onions, thinly sliced
• 1/2 cup all-purpose flour
• 3–4 tbsp Cognac
• 1lb 2oz (500g) mushrooms, quartered
• 1 bouquet garni, made with 5–6 parsley stalks, 2–3 thyme sprigs, and 1 bay leaf
• 2 tsp juniper berries, gently crushed
• 2 1/2 cups beer
• 4 tbsp heavy cream
• leaves from 1 small bunch of parsley, finely chopped

Cut up the chicken

Steps

1. With a sharp knife, cut down between one leg joint and the body. Twist the leg sharply outward to break the joint, then cut through it and pull the leg from the body. Repeat for the other leg.
2. Cut closely along both sides of the breastbone to loosen the meat, then split the breastbone. Turn the bird over on to its breast and cut along one side of the backbone. The bird is now divided in half.
3. Cut the backbone and rib bones in one piece from the breast half where they are still attached, leaving the wing joints attached to the breast.
4. Cut each breast in half diagonally so a portion of breast meat is included with the wing. Cut each leg in half through the joint between thigh and drumstick. Cut off any sharp bones.

Cook the stew

Steps

1. Season the chicken pieces. Heat the butter and oil in a casserole dish until foaming, and add the chicken, skin-side down. Brown them for about 5 minutes. Turn and brown the other side. Transfer the chicken to a plate.
2. Add the onions and cook, stirring occasionally, for 10–15 minutes, until soft and well browned. Sprinkle with the flour and cook, stirring, for 1–2 minutes, until the flour is just lightly browned. Return the chicken to the pan in a single layer.
3. Add the Cognac. Standing back, ignite the alcohol with a lighted match. Baste the chicken with the Cognac until the flames subside; it should take 20–30 seconds.
4. Add the mushrooms, bouquet garni, and crushed juniper berries. Pour in the beer, bring to a boil, cover and simmer for 40–50 minutes, until the chicken is tender when pierced and the juices run clear.
5. Discard the bouquet garni and skim off excess fat from the surface with a large metal spoon. Stir in the cream and bring back just to a boil. Taste for seasoning and adjust if needed, then sprinkle with the parsley.