Chicken Carbonnade
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
- Ingredients
- 16 Chicken thigh
- 1 ½ cups slab Bacon (cut into 1/2-inch pieces)
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- all-purpose flour (for dredging)
- 2 Tbsps good quality olive oil
- 3 cups Ale
- 2 cups sliced button Mushroom
- 2 medium onions (peeled and sliced)
- ¼ cup whole-grain Mustard
- ¼ cup dark brown sugar
- 2 cups water
- 1 loaf crusty Bread (to serve)
Preparation steps
1.
Rinse the chicken under cold running water and pat dry with paper towels. Set aside.
2.
Heat a large Dutch oven over medium-high heat. Add the bacon and cook until browned, about 5 to 7 minutes. Using a slotted spoon, remove bacon and drain on paper towels.
3.
Season the chicken with salt and dredge in flour, tapping off the excess. Add the olive oil to the bacon drippings. Working in batches, add the chicken and cook over medium-high heat for about 8 minutes, turning once until golden brown.
4.
Add the beer, mushrooms, onions, mustard, brown sugar and 2 cups water, stirring to incorporate. Make sure the chicken is fully submerged in liquid. Simmer for about 20 to 25 minutes, or until the chicken is cooked through. Stir in the bacon.
5.
Serve with crusty bread.
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