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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	2	tablespoons		-	-	-	-
salt black pepper			ground	-	-	-	-
chicken quarter	4	halved		-	-	-	-
onion	2		quartered	128.0	29.888	3.52	0.32
carrot	4		sliced	209.92	49.0496	4.7616	1.2288
celery rib	4		sliced	-	-	-	-
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
ale	12	ounces		115.6659	29.801	0.0	0.0
garlic clove	1		crushed	-	-	-	-
bouquet garni	1			-	-	-	-
heavy cream	3	tablespoons		153.0	1.2329999999999999	1.278	16.236

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.