Ingredients for 4 people:
1.2 kg of chicken approx.
1 small onion or a shallot
200 g of mushrooms
250 ml of cooking cream
2 tablespoons of butter and ½ cup of gin
500 ml Belgian Strong Dark Ale style beer
1 cayenne chilli
2 tablespoons chopped fresh parsley
Extra virgin olive oil
Salt and pepper
Heat a jet of extra virgin olive oil in a saucepan over medium-high heat. We tie the chicken so that it does not decompose and we put it in the casserole to let it brown. We turn the chicken so that it is also browned on the other side. Add a pinch of salt and pepper, to taste. We cover the casserole, lower to medium heat and let cook for 30 minutes. After that time, we remove the chicken and reserve it.
In the same casserole, cook the chopped onion or shallot over medium heat. When it has poached, we return the chicken to the casserole. We pour the gin and flame it. Add a tablespoon of butter, two tablespoons of cream and the diced mushrooms. Pour the beer and add the cayenne pepper. We correct salt and pepper if necessary. We cover the casserole and cook over low heat for 15 minutes. When the chicken is cooked, we place it on a board and cut it into four pieces. We place each piece of chicken on a plate and reserve them (keep them covered so they don't get cold).
Pour the rest of the cream into the pan and boil vigorously for several minutes to reduce the broth and thicken it. We remove the casserole from the heat, add the other tablespoon of butter and let it melt into the sauce. Pour the sauce over the chicken pieces and decorate with the chopped parsley.
A delicious and filling dish. A classic of French, Belgian or English cuisine. You can also opt for a Belgian Dubbel-style or Quadrupel-style beer.
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