Beer and Apricot Chicken
Preparation
20 MIN
Cooking
1 H
Servings
4

Beer and Apricot Chicken

Ingredients

  • 1 skinless chicken, about 2 lbs (1 kg) cut into 6 or 8 pieces
  • 2 tablespoons (30 ml) butter
  • 2 carrots, sliced
  • 1 onion, chopped
  • 1/3 lb (150 g) prosciutto, thinly sliced
  • 1 341 ml pale ale
  • 1/2 cup (125 ml) chicken broth
  • 1/3 cup (75 ml) chopped dried apricots
  • Salt and pepper

    Braised Endives

  • 3 endives, cut in half lengthwise
  • 2 tablespoons (30 ml) butter
  • 1/2 cup (125 ml) chicken broth
  • Salt and pepper

Preparation

  1. In a large saucepan, brown the chicken pieces in the butter. Season with salt and pepper. Set aside.
  2. 2. In the same pan, sauté the vegetables and prosciutto for about2 minutes. Return the chicken to the pan. Add the beer and broth and bring to a boil. Season with salt and pepper. Cover and simmer gently for 30 minutes.
  3. Add the apricots and cook for 15 to 20 minutes or until the meat falls easily from the bone. Adjust the seasoning.

Braised Endives

  1. Meanwhile, in a skillet, brown the endives on both sides in the butter. Season with salt and pepper. Add the chicken broth. Cover and simmer over low heat for 10 minutes.
  2. Uncover and reduce the broth until dry. Serve the chicken with the endives.

Note

Freezes well.