Coq à la bière chicken with beer casserole
Serves: 4 | Preparation time: 30 minutes | Cooking time: 1 hour 50 minutes
1.4kg Tasman fresh whole chicken
¼ cup (35g) plain flour
2 large carrots (360g)
1 tbsp olive oil
6 shallots (150g), peeled
2 tbsp brandy
1 ½ 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
½ 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 ¼ 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.
Note: A speciality of the beer producing region of Alsace, this recipe uses pale ale that suits the chicken perfectly.