Carbonade is a Belgian dish typically made with stewing beef. This is a lighter version made by slow braising Prime chicken pieces in brown ale with mushrooms and bacon resulting in an amazingly flavourful broth.
|2||Packages of Maple Leaf Prime Naturally® Chicken Thighs|
|1||Package of Maple Leaf Prime Naturally® Chicken Drumsticks|
|.5 cup||(125 mL) Flour|
|2 tbsp||(30 mL) Oil|
|4||Slices of Maple Leaf® Bacon, chopped|
|1||(8 oz/227g) Package of sliced mushrooms|
|.25 cup||(60 mL) Grainy mustard|
|.25 cup||(60ml) Brown sugar|
|1||(500 mL) Can of beer|
|1 cup||(250 mL) Water|
|Salt and pepper|
DREDGE chicken in flour that has been seasoned with salt and pepper. Shake off any excess flour. Heat oil in a large skillet or Dutch oven over medium high. Brown chicken on both sides, about 3-4 minutes per side. Remove from pan.
ADD bacon to pan and cook until crispy, about 5-7 minutes. Add onions and mushrooms, cook for 3-4 minutes. Mix in mustard and sugar.
RETURN the chicken to the pan. Pour beer and water over chicken, adding more water as needed to ensure chicken is almost submerged. Cover and simmer for 25-30 minutes, or until chicken is tender and has reached the internal temperature of 185°F (85°C).
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