Ingredients

• 2 tablespoons plain flour
• salt & freshly ground black pepper
• 4 chicken quarters, halved
• 2 onions, quartered
• 4 carrots, thickly sliced
• 4 celery ribs, thickly sliced
• 2 ounces butter
• 1 tablespoon olive oil
• 12 ounces light ale (Biere Blonde)
• 1 garlic clove, crushed
• 1 bouquet garni, see note
• 3 tablespoons heavy cream or 3 tablespoons half-and-half

Instructions

1. Season the flour with salt and black pepper, scatter on a plate and use to coat the chicken pieces. Now heat the butter and oil in a pan ( big enough to hold the chicken and with some depth ) until foaming then add the vegetables and cook gently for 5 minutes. Remove with a slotted spoon and set aside.

2. Add the chicken pieces to the pan and brown on all sides (add a little more oil, if necessary).

3. Add the sauteed vegetables, ale, garlic, bouquet garni and season to taste. Bring to a simmer, cover and cook for 60 minutes over low heat, stirring occasionally. Half way through cooking taste broth and adjust seasonings to taste.

4. To serve, transfer the chicken and vegetables to a warmed serving dish. Bring the juices in the casserole to a boil then take off the heat and stir in the cream to thicken. Pour over the chicken pieces and serve.

5. Note.

6. Substitute 1 bay leaf, 1-2 tsp of dried thyme, and some fresh parsley for the bouquet garni, though best with fresh herbs.