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Tried this the other night. Sauce was just yumm!!

4 Chicken thighs
8 shallots
2 Carrots
4 cloves of Garlic
1 stick celery
1 small leek
6 mushrooms
1 bay leaf
sprig fresh thyme
8 dried apricots
heaped tablespoon flour
tablespoon dijon mustard
6 whole peppercorns
Salt and pepper
1 50cl bottle Hommelbier
Some oil or butter

I use a frying pan to brown stuff and then transfer into a casserole dish.

Peel shallots and gently brown them in a little oil or butter, throwing the whole peeled garlic cloves in for a minute or so at the end.

Cut the leek into chunky rounds and give the ends a quick browning in the pan.

Put the carrots,cut in chunky pieces, celery, leek, shallots, and garlic into casserole with the herbs, apricots and peppercorns.

Season the chicken and toss in a plastic bag with the flour.

Brown the chicken in the pan with a little more oil or butter. Transfer to casserole.

Put any remaining flour into frying pan (heat off or very low, add mustard and stir to form a paste.
Now SLOWLY add the Hommel, stirring all the time.

Pour this over the other ingredients and simmer over a low heat for about 1 1/2 hours or in the oven at about 160 c (but make sure it's hot when it goes in oven or it will take much longer)

While this is cooking quarter the mushrooms and fry in a clean pan with a little butter and add to the casserole.

When it's done there will probably be a layer of fat on top. Skim this off with a large spoon.

Check for seasoning and serve with mashed potato and.....Hommelbier

Woh didn't think this recipe writing was so tedious!!

This is worth trying.

Sounds nice. I just might give this a try.

Oh I forgot that I put some coriander seeds in it too - it really compliments the fruity hoppiness of the Hommel.

Just toast about 10 coriander seeds in a dry pan for a couple of minutes, lightly crush them and add to your casserole.

"The Kid":1a6tkdun wrote: Tried this the other night. Sauce was just yumm!!

4 Chicken thighs
8 shallots
2 Carrots
4 cloves of Garlic
1 stick celery
1 small leek
6 mushrooms
1 bay leaf
sprig fresh thyme
8 dried apricots
heaped tablespoon flour
tablespoon dijon mustard
6 whole peppercorns
Salt and pepper
1 50cl bottle Hommelbier
Some oil or butter

I use a frying pan to brown stuff and then transfer into a casserole dish.

Peel shallots and gently brown them in a little oil or butter, throwing the whole peeled garlic cloves in for a minute or so at the end.

Cut the leek into chunky rounds and give the ends a quick browning in the pan.

Put the carrots,cut in chunky pieces, celery, leek, shallots, and garlic into casserole with the herbs, apricots and peppercorns.

Season the chicken and toss in a plastic bag with the flour.

Brown the chicken in the pan with a little more oil or butter. Transfer to casserole.

Put any remaining flour into frying pan (heat off or very low, add mustard and stir to form a paste.
Now SLOWLY add the Hommel, stirring all the time.

Pour this over the other ingredients and simmer over a low heat for about 1 1/2 hours or in the oven at about 160 c (but make sure it's hot when it goes in oven or it will take much longer)

While this is cooking quarter the mushrooms and fry in a clean pan with a little butter and add to the casserole.

When it's done there will probably be a layer of fat on top. Skim this off with a large spoon.

Check for seasoning and serve with mashed potato and.....Hommelbier

Woh didn't think this recipe writing was so tedious!!

This is worth trying.[/quote:1a6tkdun]
Good man. Sounds great.

The recipe above can very easily be adapted into any stew.
If you replace the chicken with shin beef, leave out the apricots and coriander seeds and use Aventinus instead of Hommelbier, you have a really really nice beef in beer stew.
The beef will take longer to cook though - about 3 hours if you use shin.

"The Kid":3kxewcmy wrote: If you replace the chicken with shin beef, leave out the apricots and coriander seeds and use Aventinus instead of Hommelbier, you have a really really nice beef in beer stew.[/quote:3kxewcmy]Mmmm... carbonade flamande (I miss Belgo. *sniff*). But could you really open a bottle of Aventinus and pour it into a pan? I'd need to have about four unopened standing by to take the edge off the horror.