Chicken braised in beer with mushrooms

AT A GLANCE

  • Serves 4 people

  • 50 gm butter, coarsely chopped
  • 1 free-range chicken (about 1.8kg), cut into 12 pieces
  • 1 onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 3 large field mushrooms, quartered
  • 250 ml pale ale
  • 125 ml (½ cup) pouring cream
  • 80 gm silverbeet leaves, coarsely chopped
  • ¼ cup (loosely packed) tarragon
01   Heat butter in a large saucepan over medium-high heat until beginning to foam. Add chicken pieces and cook in batches, turning often, until golden brown (4-5 minutes). Remove chicken and set aside. Add onion and garlic to pan and sauté over medium heat until soft (3-4 minutes). Add mushrooms and sauté until just starting to soften (2-3 minutes). Return chicken to pan, season to taste, add beer, bring to the simmer, cover, reduce heat to low and simmer until chicken is just cooked through (30-35 minutes).
02   Transfer chicken to a plate and set aside. Add cream and silverbeet to pan, increase heat to medium-high and cook until liquid is reduced by half (8-10 minutes). Return chicken to pan, add tarragon and cook until warmed through (1-2 minutes). Serve immediately.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

RODNEY DUNN AND ELODIE RAMBAUD

Drinking Suggestion:

BELGIAN ALE. , suggested by MAX ALLEN

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