The Reverend ChickenSo this is a recipe I found from barleydine.com, submitted by C.V. Howe. I always find chicken to be quite a boring meat, but in this recipe the beer really does make a difference! I couldnt find the Avery Reverend Belgian Quadruple Ale and used La trappe Quadruppel instead. The beer itself is quite sweet, caramel, and roasted maltiness with some some dried fruit taste. I really liked it and could already tell that it was a great ingredient for the chicken dish.
Ingredients:
• 1 boneless chicken breasts
• 2 cloves garlic chopped finely
• 1/2 red onion sliced
• 5 mushrooms roughly sliced
• 2 tbls flour
• 1/2 tsp flour mixed with a shot glass of water
• 2 tbls butter
• 1 tsp tarragon
• 150ml Avery La trappe Quadruple Ale
• 200ml cup chicken stock (you can use a stock cube if you cant be arsed to make your own stock)
• 2 medium sized potatoes which I chopped and boiled for 15 minutes and set aside.
• Bunch of parsley leaves finely chopped.
STEP 1:
Chop the chicken into pieces, season with salt and pepper and roll in the flour. Then in a skillet heat the butter till it melts and fry the chicken.
Step 2: After you turn the chicken then add theg garlic, onions and mushrooms. Make sure that the onions, mushrooms and garlic are nicely covered by the butter. Once the chicken is nicely browned o both sides, then add the tarragon, beer and chicken stock. Reduce by half, this means that you cook it until the sauce is reduced half way in the skillet.
It should look something like the left picture below, add salt and pepper to taste and use a spatula to mix. Finally add some chopped parsely leaves and turn of the heat. Mix with the spatula until the parsely is evenly spread throughout the mixture and pour over the boiled potatoes. Finally EAT UP!!!!!
