| 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.
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”