To kick off stuff I like, I'm going to start with my belly. This delicious dish was inspired by the latest edition of Runners World, and tasted fabulous. I managed to make it and it wasn't awful, so here it is, in all its nutritional glory! Hey, it's from Runners World, it's got to be good for you!!!
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| Limestone Brewery, Stone, Staffordshire |
Ingredients
· 1 free range chicken
· Olive oil & butter
· 3 echalion shallots, finely chopped
· 2 cloves of garlic, crushed
· 200g button mushrooms
· 1 1/2 tbsp brandy
· 1 300ml bottle of real ale
· 1 tsp muscovado sugar
· 150m1 double cream
· Salt & pepper to taste
1) Heat oven to 220C. Place the chicken on it's side into a an enameled cast iron pan with a little olive oil and butter. Calculate the roasting time according to the producer’s guidelines. Turn the bird at equal intervals, first onto its back, and again onto it's other side, basting well each turn. When cooked, transfer the chicken to a plate in its customary position, to allow the juices to permeate the meat.
2) Discard the fat from the roasting pot, and add a knob of fresh butter. Place the pan over a low heat and sweat the shallots with the garlic until translucent. Stirring with a wooden spatula, add the mushrooms (whole or sliced, you choose!) and cook for a further three minutes.
3) Add the brandy and using the spatula, scrape the bottom of the pan to deglaze fully. The brandy should do the trick nicely. When almost dry, add the bottle of beer and sugar, and reduce by half. Add the cream and reduce again to a light consistency, according to preference.
4) Season to taste with salt & pepper, add a few knobs of butter to add sheen to the sauce, and serve with the chicken and freshly prepared boiled rice. Delicious...
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