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    Chicken in beer

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    *mandatory

    Chicken in beer

    • Preparation time: 20 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Makes: 4

    Ingredients

    8 free range chicken thighs
    1 tbsp olive oil
    68 shallots, peeled (halve, if large)
    100g Chantenay carrots, scrubbed and trimmed
    250g Jerusalem artichokes, peeled
    1 tbsp dark muscovado sugar
    2 tbsp soy sauce
    1 tbsp chopped, fresh, thyme leaves
    300ml pale ale eg Fullers Discovery
    25g pack flat-leaf parsley, chopped, to garnish

    Method

    1. Season the chicken thighs. Heat the oil in a non-stick frying pan, add the chicken and fry on all sides to brown all over. Transfer to a flameproof casserole.

    2. Pour off some of the oil from the pan, leaving 1 tbsp behind. Reheat the pan, then add the shallots, carrots and artichokes and brown over a medium heat. Stir in the sugar and soy sauce, then transfer to the casserole, pouring over the chicken. Add the thyme, beer and seasoning, then bring to the boil. Half cover the casserole and leave to simmer gently for 40–45 minutes, until the chicken is cooked through, with no pink meat, and the juices run clear.

    3. Scatter with chopped, flat-leaf parsley and serve – with mashed potato and steamed, shredded spring greens.

    Cook's tip

    As an alternative serving suggestion, remove the chicken from the pan and pur? the vegetable mixture to make a thick sauce. Stir in 2 tbsp double cream then return the chicken to the pan and heat through gently. Scatter with chopped parsley and serve.

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    Drink recommendation

    Carry on with the Fuller’s Discovery Blonde Beer.

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