4 to 5 lbs chicken pieces
Salt and freshly ground pepper to taste
1 Tbs vegetable oil
1 Tbs 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 Tbs 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 garnishSeason 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. Saute 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 beer 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 to 6.
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