FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Chicken, Turkey, Duck, etcChicken Recipes pg 2 >  Chicken with Beer and Chicory

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

CHICKEN WITH BEER AND CHICORY

 

European Peasant Cookery
by Elisabeth Luard
Poulet à la biere aux endives
(Belgium)
Belgian food, rich with cream and butter, is among the best in Europe. Beer is used as a stewing broth, much as a French housewife uses wine. Endives or chicory — the torpedo-shaped tightly-packed heads of bitter lettuce, also known as witloof, 'white leaf' - are forced in warmth and darkness throughout the cold months, providing a crop of winter vegetables in a land which could not come by them in any other way.
Quantity: Serves 4
Time: Preparation: 30 minutes
 

Ingredients

    • 1 chicken, jointed
    • 2 tablespoons seasoned flour
    • 4 chicory heads (endives)
    • 1 large leek
    • 1 large carrot
    • 3 garlic cloves
    • 3-4 oz unsalted butter
    • 1/2 pint Belgian beer (or any light full-strength beer)
    • 1/4 pint double cream
    • Salt and pepper

    Utensils: A roomy enamel casserole or Dutch oven
     

Directions

Dust the chicken joints in the seasoned flour. Prepare the vegetables: quarter the endives vertically, trim and chunk the leeks, scrape and slice the carrots, skin and crush the garlic.

Set half the butter to heat in a roomy casserole and put in the quartered endives. Let them brown a little. Remove and reserve.

Add the rest of the butter to the hot juices in the casserole and fry the chicken joints gently, turning the pieces until they brown a little all over. Push the chicken to one side, and add the chopped leeks, carrot and garlic. Let them sizzle for 3-4 minutes.

Pour in the beer and let everything bubble up. Tuck in the endives, season with salt and pepper, lid and turn down the heat. Let the pot simmer gently for an hour, until the chicken is tender -add a little water if necessary. Pile the meat and vegetables onto a hot plate.

Stir the cream into the remaining juices in the casserole, adjust the seasoning (perhaps a little sugar?), and reheat.

Pour the sauce over all and serve piping hot, with brown bread for mopping.
 

 

RELATED RECIPES

  Chicken Recipes pg 2   |   Cherry Glazed Baked Chicken   |   Cherry Glazed Chicken   |   Cherry Mustard Chicken   |   Cherry Stuffed Grilled Chicken   |   Chicken a la King   |   Chicken a la Maryland   |   Chicken Andouille Stir Fry   |   Chicken and Apple Saute   |   Chicken, Apricot and Cheddar Stirfry   |   Chicken Bourbon   |   Chicken with Beer and Chicory   |   Chicken In Cider Gravy   |   Chicken Breast with Avocado Risotto   |   Chicken Breasts with Broccoli Pesto   |   Chicken Breasts with Curried Fruit   |   Chicken Breast, Goat Cheese Stuffed   |   Chicken Breasts with Rosemary   |   Chicken & Broccoli Bake   |   Chicken Bulgur Casserole   |   Chicken Cabbage Stir Fry   |   Chicken Cacciatora 1   |   Chicken Cacciatore 2   |   Chicken Cacciatore w/Mushrooms   |   Chicken Cacciatore with Rice   |   Chicken w/California Pistachio Sauce   |   Chicken Cassoulet   |   Chicken Chasseur   |   Chicken Coconut & Cashew   |   Chicken Cordon Bleu   |   Chicken Cordon Bleu 2   |   Chicken Coriander Curry   |   Chicken Cranberry Bake   |   Chicken Croquettes (1881)   |   Chicken Curry with Dried Plums   |   Chicken Divan   |   Chicken and Dumplings   |   Chicken Enchilada Casserole   |   Chicken Florentine   |   Chicken with Green Sauce (ww)   |   Chicken In Green Sauce (Punjab)   |   Chicken Habanero   |   Chicken with Horseradish   |   Chicken Italiano, Crock Pot   |   Chicken & Kashi Casserole   |   Chicken Kiev   |   Chicken with Kraut  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages