LE COQ AU BEER

Oohlala…

Chicken done the French way in white wine and cream is delicious, but I find this version with beer even tastier! This potjie has lots of sauce – so make sure you have enough rice or bread (or both) to enjoy it properly!

Ingredients

(serves 6)

1,2 kg chicken pieces 4 tablespoons flour 2 tablespoons olive oil

6 strips of bacon, chopped 6 small onions, halved

250 g mushrooms, sliced 3 garlic cloves, finely crushed 2 cups of beer – we used lager ½ cup chicken stock

3 bay leaves (fresh or dried) ½ cup of cream

Here’s how

1 Coat the chicken pieces with the flour and season well with salt and freshly ground black pepper.

2 Heat the oil in a potjie and fry the bacon until golden brown and crispy. Set aside the bacon, keeping the fat in the potjie and fry the chicken pieces until nicely golden brown all over. Stir in the onions, mushrooms and garlic pour over the beer. Heat to boiling point. Now add the stock and bay leaves, cover with the lid on and simmer the pot slowly over medium heat for at least 1 hour and 15 minutes or until the chicken is cooked through. Add the bacon back in and stir.

3Add the cream to the sauce, keep on the coals until heated through, and serve.

Drive & Camp says Don’t discard that extra flour. Stir it in with the onions, mushrooms and garlic to make sure your sauce thickens nicely.