Ingredients
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1
-
4
-
-
4
-
7
-
12
-
1
-
-
10
-
2
-
-
-
-
-
Directions
Chicken in Beer, 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 , 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
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Steps
|
1
Done
|
Saut the Chicken Pieces in 2 Oz of Butter and a Little Oil. |
|
2
Done
|
Add the Shallots and the Mushrooms and Continue to Cook. |
|
3
Done
|
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. |
|
4
Done
|
Shortly Before Serving, Arrange the Chicken Pieces in Separate a Deep Dish and Keep Hot. |
|
5
Done
|
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. |
|
6
Done
|
Whisk in the Guinness (it Really Makes a Lot of Difference), Then Pour Back Over the Chicken and Sprinkle the Parsley. |
|
7
Done
|
Serve With Fresh Pasta (use Shells, as They Hold the Sauce). |
