← Nouns Cooking · French

Ingredients

• 8 bone-in chicken thighs and drumsticks, skin on
• 2 tbsp plain flour
• 1 tbsp Vegetable oil
• 30 g Butter
• 2 Onion, sliced
• 250 g button mushrooms, quartered
• 330 ml blond or bière de garde beer
• 4 Juniper berries, lightly crushed (optional)
• 2 sprigs Thyme
• 1 Bay leaves
• 100 ml Crème fraîche
• 1 tbsp Parsley, chopped
• Salt
• Black pepper

Method

1. Season the chicken and dust it with the flour. Heat the oil and butter in a casserole over medium-high heat and brown the pieces skin side down for 6–8 min, then turn for 2 min more. Set aside.
2. Pour off all but 2 tbsp fat. Add the onions and cook over medium heat for 6 min until soft, then add the mushrooms and cook for 4 min until they colour.
3. Pour in the beer and scrape up the browned bits. Add the juniper, thyme and bay, return the chicken skin side up and bring to a simmer.
4. Cover and simmer gently for 30 min, until the chicken is tender and reaches 75°C (165°F) next to the bone.
5. Lift out the chicken, stir the crème fraîche into the sauce and boil for 3–4 min until lightly thickened. Season, return the chicken and scatter with parsley. Serve with fries, noodles or boiled potatoes.

Tips

• Avoid very hoppy or bitter beers; they turn harsh when reduced.
• Contains gluten from the beer and flour.

Sources

Written in our own words after cross-checking these recipes:

French Cooking Academy Saveur