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Chicken with beer and Cantonnier du Village
Chicken with beer and Cantonnier du Village

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

  1. Season the pieces of chicken with salt and pepper.
  2. In a skillet, heat 30 ml (2 tbsp) of oil over medium-high heat.
  3. Flour the pieces of chicken.
  4. Brown on all sides.
  5. Set aside.
  6. In a Dutch oven, heat 30 ml (2 tbsp) of butter over medium-high heat.
  7. Cook the onion stirring frequently until brown. Add the garlic and cook for another minute, stirring continuously.
  8. Moisten with beer and water.
  9. Add the savory, cloves and the concentrated broth.
  10. Place the chicken in the Dutch oven.
  11. Cover and simmer for about 30 minutes.
  12. Meanwhile, in a skillet, heat the oil and the rest of the butter over medium-high heat.
  13. Sauté the mushrooms.
  14. Remove from the heat and set aside.
  15. Once the chicken has simmered for 30 minutes, add the cream and mushrooms.
  16. Stir.
  17. Continue cooking uncovered for about 15 minutes, stirring occasionally.
  18. Add the cheese and stir.
  19. Serve with rice pilaf and sautéed zucchini.
Availability in stores