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Chicken with beer and Cantonnier du Village
Preparation
20 min
Cooking time
1 h 15 min
Servings
4
Ingredients
- 1 chicken, about 1.4 kg (3 lb), cut into 8 pieces
- Salt and freshly ground black pepper
- 250 ml (1 cup) all-purpose flour
- 45 ml (3 tbsp) vegetable oil
- 45 ml (3 tbsp) butter
- 3 medium onions, thinly sliced
- 15 ml (1 tbsp) garlic, finely chopped
- 341 ml (1 1/3 cups) blond beer
- 250 ml (1 cup) water
- 7 ml (1 1/2 tsp) savory
- 4 cloves
- 15 ml (1 tbsp) concentrated liquid chicken broth
- 750 ml (3 cups) Portobello mushrooms, thinly sliced
- 250 ml (1 cup) 35% cooking cream
- 125 ml (1/2 cup) Cantonnier du Village cheese, finely grated
Preparation
- Season the pieces of chicken with salt and pepper.
- In a skillet, heat 30 ml (2 tbsp) of oil over medium-high heat.
- Flour the pieces of chicken.
- Brown on all sides.
- Set aside.
- In a Dutch oven, heat 30 ml (2 tbsp) of butter over medium-high heat.
- Cook the onion stirring frequently until brown. Add the garlic and cook for another minute, stirring continuously.
- Moisten with beer and water.
- Add the savory, cloves and the concentrated broth.
- Place the chicken in the Dutch oven.
- Cover and simmer for about 30 minutes.
- Meanwhile, in a skillet, heat the oil and the rest of the butter over medium-high heat.
- Sauté the mushrooms.
- Remove from the heat and set aside.
- Once the chicken has simmered for 30 minutes, add the cream and mushrooms.
- Stir.
- Continue cooking uncovered for about 15 minutes, stirring occasionally.
- Add the cheese and stir.
- Serve with rice pilaf and sautéed zucchini.
