Chicken Braised In Beer With Belgian Endive

No matter what the length of the portion explained may be, if it is handled in such a way that its real and essential meaning as it existed in the mind of the biblical writer and as it exists in the light of the overall context of Scripture is made plain and applied to the present-day needs of the hearers, it may be properly said to be expository preaching. It is emphatically not preaching about the Bible, but preaching the Bible. “What saith the Lord” is the alpha and omega of expository preaching. It begins in the Bible and ends in the Bible and all that intervenes springs from the Bible. In other words, expository preaching is Bible-centered preaching.

Merrill Unger

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Belgian	Burt, Wolf	1	Servings

INGREDIENTS

4		Belgian endives, bottoms
		trimmed
2	T	Fresh lemon juice
		Salt and freshly ground
		black pepper
1/4	c	Vegetable oil
		One, 4-pound chicken
		quartered
1/3	c	Flour spread on a plate
		seasoned with salt
		and pepper
2	T	Butter
4	t	Brown sugar
1/4	c	Minced onion
1/4	c	Water
1/2	c	Dark ale or beer, preferably
		Belgian

INSTRUCTIONS

Split the endives down the middle, lengthwise. Carefully cut out the
hard white core in the center. Avoid cutting through to the bottom of
the endives or they will fall apart. Toss the endives with lemon
juice, salt and pepper to taste and marinate them while you brown the
chicken.  In a heavy 5-quart casserole or Dutch oven over medium heat,
heat the  oil. While the oil is heating, dredge the chicken in flour
and shake  off any excess. Begin by adding the dark leg parts to the
casserole  and saut, turning on occasion for 5 to 7 minutes or until
golden.  Remove the pieces to a separate bowl and brown the remaining
breast  parts in the same way.  Discard the oil in the casserole, but
keep the drippings. Add the  butter and melt it over medium heat. When
the butter is golden brown,  add the endives and sprinkle the sugar
over the halves. Saut over  medium-high heat, turning on occasion, for
about 2 to 3 minutes per  side or until golden brown and glistening.
Add any remaining lemon  juice the endives have marinated in, along
with the minced onion and  saut, stirring, for another 3 to 4 minutes
or until softened.  Set the browned chicken leg parts over the endives,
including any  juices the chicken has given off in the bowl and add the
water and  beer. In the saucepan, bring the liquid to a simmer and
cook, over  very low heat for 20 minutes, turning the legs once. Add
the breast  parts, pressing the chicken into the endives as much as
possible,  cover and continue to simmer gently for another 15 to 20
minutes or  until the chicken is tender and cooked through.  Remove the
chicken and endives from the pot to a platter and cover  with foil to
keep warm as you finish the sauce. Boil the liquid down  until 1 cup
remains; season with salt and pepper to taste. Serve the  chicken with
endives and sauce spooned over the top.  Converted by MC_Buster.  Per
serving: 753 Calories (kcal); 78g Total Fat; (90% calories from  fat);
1g Protein; 18g Carbohydrate; 62mg Cholesterol; 242mg Sodium  Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;  15
1/2 Fat; 1 Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3491 Calories From Fat: 2634 Total Fat: 293.2g Cholesterol: 697.1mg Sodium: 3549.2mg Potassium: 2241.3mg Carbohydrates: 28g Fiber: 1.2g Sugar: 22.7g Protein: 175.3g