Prep 10 mins
Cook 1 hr 30 mins
This is a great recipe if you are entertaining. It was given to me by my great friend in the UK - Mark aka MGB. It is a really rich dish and the presentation is fantastic. Everyone loves it, and is amazed that there is no stock in the sauce.
- 1 (3 lb) chicken, quartered
- 4 ounces butter
- 4 shallots, finely chopped
- 7 ounces mushrooms, sliced
- 12 ounces lager beer (not Budweiser!) or 12 ounces premium beer (not Budweiser!)
- 1 ounce gin
- salt and pepper
- 10 ounces single cream
- 2 tablespoons Guinness stout
- fresh parsley (finely chopped)
- Sauté the chicken pieces in 2 oz of butter and a little oil.
- Add the shallots and the mushrooms and continue to cook.
- When they are well browned, pour over the beer and the gin, season with salt and pepper and simmer on a gentle heat for about an hour, or until the chicken is tender.
- Shortly before serving, arrange the chicken pieces in separate a deep dish and keep hot.
- On a high heat, reduce the sauce by about half, then add the cream to thicken sauce, with the rest of the butter, whisking all the while.
- Whisk in the Guinness (it really makes a lot of difference), then pour back over the chicken and sprinkle the parsley.
- Serve with fresh pasta (I use shells, as they hold the sauce).
My, this was good ! I have recently discovered that cooking with beer is VERY tasty ! I just did 2 boneless breasts, for DH and me, so did not open a bottle of Guinness -- but followed the rest of the recipe as is. Only simmered the chicken in broth for 30 minutes, but it was so tender and tasty -- we truly enjoyed it. Had 2 russet potatoes, "baked" in the microwave for 4 min./side, instead of pasta, which absorbed the sauce nicely. Thanks, SoozieQ, for posting.
Very good recipe. The chicken is ABSOLUTELY amazing just by itself. The sauce is quite good, even though I don't like creamy sauces. I made it on top of penne. I find that it's hard to eat too much of it at once. However, the flavour is really good. It's somewhat strong, but that's ok by me.