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Recipe for family meals :

Chicken Braised in Beer

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).


4 - 5 lbs. chicken pieces
Salt and freshly ground pepper to taste
1 Tblsp. olive oil
1 Tblsp. butter
8 whole shallots, peeled
12-18 large mushrooms, trimmed and quartered
3 cloves garlic, finely minced
1 tsp. sugar
4 carrots, cut into 1 inch pieces
2 Tblsp. all purpose flour
1 (12 oz.) bottle Belgian beer
1 cup beef broth
1 tsp. dried thyme
2 bay leaves
Finely chopped fresh parsley for garnish

  • Season the chicken pieces generously with salt and pepper.
  • Heat the oil and butter in a large, heavy pot over moderate heat, and brown the chicken pieces on all sides.
  • Set the chicken pieces aside, and to the same pot add the shallots and mushrooms. Sauté for about 5 minutes, until lightly browned, and add the garlic and sugar. Cook for 1 minute, stirring constantly.
  • Add the carrots, and sprinkle the flour over the vegetables. Stir to incorporate the flour with the butter, making sure there are no lumps.
  • Add the beef and the broth, stirring to dissolve the flour and to scrape the bottom of the pan.
  • Add the chicken pieces, thyme, and bay leaves, and simmer covered over low heat for 30 to 40 minutes, until the chicken is tender.
  • Remove the cover for the last 10 minutes, allowing the sauce to reduce by about one-third.
  • Serve sprinkled with chopped parsley.

Serves 4 - 6

Shirley Cline