Kip en bier
Instructions
Recommend the use of a Lager but full-bodied; preferably choose a Dutch or Belgian beer in alcohol content ' normal ' (5%) and non-flavoured.
Season the chicken pieces with salt and pepper.
Melt the butter and heat the oil in a frying pan large enough and equipped with lid.
Saute the chicken over medium heat from all sides.
Once imbrunita the flesh slightly, move it all on one side of the Pan and, in itself, put the shallots (or onions) finely chopped and sliced mushrooms or into quarters; blow up for about 5 minutes until slightly imbrunite (careful not to burn the onion: the meat would be bitter) and add the finely chopped garlic and a pinch of sugar.
Cook for about 1 minute, stirring constantly.
Attention: make sure that, during this phase of cooking of vegetables, the meat does not burn: to that end continue to rotate when possible.
Add the carrots and sprinkle the flour over the vegetables.
Stir until mix well the flour trying not to form lumps.
Then add the broth in order to dissolve any lumps (possibly lightly sand the bottom of the Pan).
Stir the chicken pieces in the mixture of sautéed vegetables and add the thyme and Bay leaves.
Now pour the beer and cook covered over medium heat for 30-40 minutes, until the chicken is nearly cooked and still tender; occasionally stir.
Then remove the lid and cook for another 10 minutes, in order to reduce the sauce by about a third.
Serve sprinkled with chopped parsley.
Ingredients and dosing for 6 persons
- 2000 g of chicken in pieces
- Salt
- Pepper
- 1 pinch of sugar
- 1 tablespoon of various seed oil (or olive oil)
- 15 g of butter
- 8 shallot bulbs
- 15 mushrooms
- 4 carrots
- 3 cloves of garlic finely chopped
- 2 Tablespoons = = 00 Flour
- 1 bottle of beer (33 cl)
- 25 cl of meat broth
- 1 tablespoon of timo dehydrated
- 2 leaves of laurel
- Chopped fresh parsley