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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauté the chicken pieces in 2 oz of butter and a little oil. | 2. Add the shallots and the mushrooms and continue to cook. | 3. When they are well browned, pour over the beer and the gin, season with salt and pepper and simmer on a gentle heat for about an hour, or until the chicken is tender. | 4. Shortly before serving, arrange the chicken pieces in separate a deep dish and keep hot. | 5. On a high heat, reduce the sauce by about half, then add the cream to thicken sauce, with the rest of the butter, whisking all the while. | 6. Whisk in the Guinness (it really makes a lot of difference), then pour back over the chicken and sprinkle the parsley. | 7. Serve with fresh pasta (I use shells, as they hold the sauce). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		quartered	-	-	-	-
butter	4	ounces		646.38	29.6995	20.1965	54.431999999999995
oil				-	-	-	-
shallot	4		chopped	460.8	107.52	16.0	0.64
mushroom	7	ounces	sliced	67.4718	13.4745	4.4452	0.9724
lager beer	12	ounces		302.6	0.0	67.32	1.7
gin	1	ounce		65.4873	0.0	0.0	0.0
salt pepper				302.6	0.0	67.32	1.7
single cream	10	ounces		302.6	0.0	67.32	1.7
guinness stout	2	tablespoons		302.6	0.0	67.32	1.7
parsley			chopped	-	-	-	-

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