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
- Cut the bird into large pieces. Brown over high heat in a pan High Terra with oil.
- Once browned on both sides. Pour the cognac and flambé. Transfer the chicken to a plate.
- 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.
- When it is well fried, add the meat, the beer. Let boil approximately 15 minutes until the chicken is done.
- To create the sauce, remove the meat, add the cream, the egg yolk and mix well.
- Return the meat to the pan along with the sauce. Stir chicken for 5 minutes.
- Once plated, add a splash of olive oil and a touch of parsley or rosemary (in this case flowers).
