Braised Chicken in Beer
|Chicken joints||4 , skinned|
|Pitted dried prunes||4 Ounce (125 Gram)|
|Olive oil||2 Teaspoon|
|Button mushrooms||4 Ounce, wiped (125 Gram)|
|Soft dark brown sugar||1 Teaspoon|
|Whole grain mustard||1⁄2 Teaspoon|
|Tomato puree||2 Teaspoon|
|Ale||1⁄4 Pint (150 Milliliter)|
|Chicken stock||1⁄4 Pint (150 Milliliter)|
|Ground black pepper||To Taste|
|Lemon juice||2 Teaspoon|
|Parsley||2 Tablespoon, chopped|
|Flat leaf parsley||1 (For Garnish)|
|Mashed potatoes||1 Cup (16 tbs)|
|Seasonal green vegetables||1 Cup (16 tbs)|
1. Preheat the oven to 170°C/ 325°F/Gas Mark 3. Cut each chicken joint in half and put in an ovenproof casserole with the prunes and bay leaves.
2. To peel the shallots, put in a small bowl and cover with boiling water.
3. Drain the shallots after 2 minutes and rinse under cold water until cool enough to handle. The skins should then peel away easily from the shallots.
4. Heat the oil in a large non-stick frying pan. Add the shallots and gently cook for about 5 minutes until beginning to colour.
5. Add the mushrooms to the pan and cook for a further 3-4 minutes until both the mushrooms and onions are softened.
6. Sprinkle the sugar over the shallots and mushrooms, then add the mustard, tomato puree, ale and chicken stock. Season to taste with salt and pepper and bring to the boil, stirring to combine. Carefully pour over the chicken.
7. Cover the casserole and cook in the preheated oven for 1 hour. Blend the cornflour with the lemon juice and 1 tablespoon of cold water and stir into the chicken casserole.
8. Return the casserole to the oven for a further 10 minutes or until the chicken is cooked and the vegetables are tender.
9. Remove the bay leaves and stir in the chopped parsley. Garnish the chicken with the flat-leaf parsley. Serve with the mashed potatoes and fresh green vegetables.