I had the chicken with beer in Belgium, and I loved it!. But I have a little’ varied the recipe, because in Belgium need full of bones and chicken with French fries, While I wanted without bones and I preferred to accompany him to a very substantial puree. I also added mushrooms and made the dish more aromatic with lemon zest and ginger. The beer that I used is of course Belgium, a Duvel blonde, of structure but not too bitter. The dish was very good and especially the truly delicious sauce. Is, for once, I was able to eat carrots! I used chicken thighs, easy to scarnificare and very pulpy.
Ingredients for 4 people:
- 6 chicken thighs, without the skin
- enough flour to bread the thighs
- 33 Centiliters of beer Belgian blonde, I used the Duvel
- 2 carrots
- 2 sticks of celery
- 10 button mushrooms
- a mountain of fresh garlic
- a fresh onion
- grated rind of 1 lemon
- one centimeter of grated ginger
- 30 grams of butter (or extra virgin olive oil)
- lemon thyme as required
- salt and pepper
- a pinch of paprika
- 1/2 teaspoon ground cinnamon
- chicken broth as required
for the mashed potato
- 4 potatoes from Avezzano
- whole milk as required
- 30 grams of butter
- a pinch of nutmeg
- a pinch of ground cinnamon
- salt to taste
Go into the flour the chicken thighs, so that they are evenly coated with. Finely chop the spring onion. Deprive Peel carrots and celery filamentous parts and cut into rounds, not too thin. Remove the stalk of the mushrooms and cut into 4 every mushroom.
Brown in clarified butter (or olive oil if you don't like the Northern flavor, buttery) the thighs, until they are golden brown and with a nice crust on all sides. Put them aside. The same butter or oil sauté the onion and then add carrots and celery. Saute the vegetables for 2 minutes and arrange over the thighs. Pour the beer over high heat, then add the thyme, sweet and spicy paprika and cinnamon. Cover with chicken stock (If you don't have the bottom in the freezer using a nut, better than water alone), season with salt and pepper. Cover and cook for 40 minutes, or until the meat starts to break away from the bones. Remove the chicken pieces from the Pan, Add to vegetables mushrooms and cook the sauce over high heat until it shrinks. If it were too thin, you can combine one tablespoon of cornstarch dissolved in a little cold water, the sauce will become thick in two minutes.
While the gravy shrinks, carve the chicken meat from the bones and keep hot.
For mashed potatoes, boil the potatoes in salted water. When will keep (that is when you put in a stick) Peel them while still hot and mash with potato masher. Put them in a saucepan and add the butter and as much milk as you need to get a very firm and thick puree. Season with salt, season with nutmeg and cinnamon and keep warm.
Serve the chicken cooking vegetables and gravy along with perfused accompanied by quenelle of mashed potatoes. Garnish with a little’ thyme and Bon Appetit!