Name: Chicken in beer
Yield: 4 servings
Cuisine: Boil
Ingredients: 2.00 kg chicken free range; 30.00 ml sunflower oil; 30.00 g butter; 2.00 shallots chopped; 60.00 ml gin; 30.00 g flour; 300.00 ml beer ale; 250.00 g button mushrooms; sea salt and freshly ground black pepper; 75.00 ml sour cream thick; 15.00 ml fresh thyme chopped

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Ingredients (11)

2.00 kg	chicken — free range
30.00 ml	sunflower oil
30.00 g	butter
2.00	shallots — chopped
60.00 ml	gin
30.00 g	flour
300.00 ml	beer — ale
250.00 g	button mushrooms

BOUQUET GARNI

	sea salt and freshly ground black pepper
75.00 ml	sour cream — thick
15.00 ml	fresh thyme — chopped

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Method:

1. Joint chicken into 8 pieces. Heat oil in a shallow cast-iron casserole dish and add the butter. When foaming, add the chicken joints one by one and brown them well. Lower the heat, add shallots and cook for 2 minutes until soft.
2. Pour over the gin and ignite the chicken mixture (taking care not to burn yourself). Sprinkle the chicken joints with flour, turn them over and cook for 1 minute. Add the beer, mushrooms, bouquet garni, salt and pepper. Bring the mixture to the boil, cover and simmer for 45 minutes or until the chicken is tender.
3. Discard the bouquet garni, skim off excess fat and add the cream to the mixture. Bring to the boil and taste for seasoning. Serve the chicken in the casserole dish, sprinkled with chopped thyme.