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Belgian   -   Chicken Braised In Beer   adapted from Everybody Eats Well In Belgium

  • 4 Pounds Chicken Breast -- chopped
  • Salt And Pepper -- to taste
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Unsalted Butter
  • 7 Medium Shallots -- chopped
  • 12 Large Mushrooms -- quartered
  • 1 Teaspoon Sugar
  • 1 Clove Garlic -- chopped
  • 3 Medium Carrots -- chopped
  • 1 Tablespoon All-Purpose Flour
  • 1 Bottle Belgian Beer
  • 1/2 Cup Beef Broth
  • 1 Teaspoon Dried Thyme
  • 1 Large Bay Leaf
  • 1/2 Cup Half And Half
  • 1 Tablespoon Parsley -- chopped
Directions Season chicken with salt and pepper. Heat the oil and butter in dutch oven over medium heat. Add chicken and saute until golden brown. Remove and set aside. Add onions and mushrooms. Cook, stirring frequently, for 5 minutes. Sprinkle with sugar, add the garlic and cook for 1 minute. Add carrots. Sprinkle the flour over the vegetables and stir well. Add the beer and broth and stir. Add chicken, thyme and bay leaf. Cover the pan and simmer over the low heat until the chicken is tender 40 to 50 minutes. Discard the bay leaf. Reduce sauce by 1/3 about 5 minutes. Add half and half. Simmer until sauce has thickened. Sprinkle with parsley and serve.
Serves 4
Time to Make 0:00

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