for family meals :
is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here).
- 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
the chicken pieces generously with salt and
the oil and butter in a large, heavy pot over
moderate heat, and brown the chicken pieces
on all sides.
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,
the carrots, and sprinkle the flour over the
vegetables. Stir to incorporate the flour with
the butter, making sure there are no lumps.
the beef and the broth, stirring to dissolve
the flour and to scrape the bottom of the pan.
the chicken pieces, thyme, and bay leaves, and
simmer covered over low heat for 30 to 40 minutes,
until the chicken is tender.
the cover for the last 10 minutes, allowing
the sauce to reduce by about one-third.
sprinkled with chopped parsley.
4 - 6