| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 2 | T | Oil |
| 25 | g | Butter |
| 20 | Baby onions | |
| 1 | Chicken, cut for saut | |
| 50 | Gin | |
| 1 | T | Flour |
| 300 | Guinness or other dark stout | |
| 225 | g | Button mushrooms, small |
| 1 | Stick celery, sliced | |
| 1 | Carrot, sliced channelled | |
| 50 | Creme fraiche | |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 116
Calories From Fat: 107
Total Fat: 12.1g
Cholesterol: 13.4mg
Sodium: 10.3mg
Potassium: 38.1mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: <1g