| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Coxon’s kit, Coxon1 | 4 | servings | |
INGREDIENTS
| 2 | tb | Oil |
| 25 | g | Butter |
| 20 | Baby onions | |
| 1 | Chicken; cut for saut. | |
| 50 | ml | Gin |
| 1 | tb | Flour |
| 300 | ml | Guinness or other dark stout |
| 225 | g | Button mushrooms; small |
| 1 | Stick celery; sliced | |
| 1 | Carrot; sliced channelled | |
| 50 | ml | Creme fraiche |
| 1 | tb | Parsley; chopped |
INSTRUCTIONS
Heat oil and butter in a heavy based casserole pan. Saut. the baby onions until just brown. Brown the chicken pieces and flame with the gin. Sprinkle over the flour and cook for 1-2 minutes. Deglaze with the beer. Add the mushrooms, sliced carrot, sliced celery. Bring to the boil, cover and place into the oven for 40-45 minutes. Remove/skim off any fat. Bring back to the boil and add the cream, adjust the seasoning and serve with heart shaped croutons. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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