Coq à la bière
Preparation time: 30 minutes
Cooking time: 1 hour 50 minutes
1.4kg whole Tasman chicken
1/4 cup (35g) plain flour
2 large carrots (360g)
1 tbsp Olivital extra virgin olive oil
6 shallots (150g), peeled
2 tbsp brandy
11/2 cups (375ml) pale ale
1 cup (250ml) chicken stock
1 bay leaf
2 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
20g butter, extra
1/2 cup (125ml) cream
Halve chicken lengthways; cut halves crossways through the centre. Separate breasts from wings; separate thighs from legs.
Coat chicken pieces in flour; shake off excess. Melt butter in large saucepan; cook chicken, in batches, until browned all over.
Meanwhile, cut carrots into 5cm lengths; cut lengths in half lengthways then cut halves thickly into strips.
Heat oil in same cleaned pan; cook shallots, stirring occasionally, about 5 minutes or until browned lightly. Add carrot; cook, stirring, 5 minutes. Add brandy; cook, stirring, until liquid evaporates. Add chicken, ale, stock and herbs; bring to a boil. Reduce heat; simmer, uncovered, 1 1/4 hours.
Melt extra butter in medium frying pan; cook mushrooms, stirring, until just tender. Add mushrooms and cream to chicken; cook, covered, 15 minutes. Serve with mashed potatoes, if desired.