Chicken with beer, video recipe

On spring days, there is nothing better than going to the countryside to enjoy a meal with friends or family. As an idea we bring you this recipe with ingredients as rural as free-range chicken, mushroom, or aromatic herbs. A quick and easy stew that everyone will like.

Ingredients

  • 1 free range chicken
  • 1 purple onion
  • 1 shot of cognac/brandy
  • 1 purple onion
  • 400 grams mushroom
  • 1⁄2 liter of beer
  • 15 cl of cream to cook
  • 1 egg yolk
  • Salt
  • Pepper
  • Rosemary

Preparation

  1. Cut the bird into large pieces. Brown over high heat in a pan High Terra with oil.
  2. Once browned on both sides. Pour the cognac and flambé. Transfer the chicken to a plate.
  3. Cut the onion and poach in the same saucepan as the chicken to take advantage of the juices. Add the mushrooms cut into four and the sprig of rosemary.
  4. When it is well fried, add the meat, the beer. Let boil approximately 15 minutes until the chicken is done.
  5. To create the sauce, remove the meat, add the cream, the egg yolk and mix well.
  6. Return the meat to the pan along with the sauce. Stir chicken for 5 minutes.
  7. Once plated, add a splash of olive oil and a touch of parsley or rosemary (in this case flowers).

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