Thursday, 20 September 2012

Recipe - Eric's Red Chicken Lyonaisse

This is a recipe from a book Cooking with Beer, Favorites of Newfoundland and Labrador. A review is coming in a couple of days.

Chicken, bacon and beer! How can this not be great! I made it tonight for supper.

Here's what is needed

1 whole chicken, quartered
3 1/2 lbs sliced potatoes
3 Tbsp butter
10 oz diced bacon or ham (I used bacon)
2 oz chopped fresh herbs (rosemary, thyme, basil)
1 large sliced onion
2 carrots sliced lengthwise
1 cup red beer (I used Rickards Red)
Salt and pepper

In a casserole dish, put down a layer of sliced potatoes. I used a lasagna pan lined with parchment paper. Then lay the chicken  over top.

Add the bacon, onions and carrots. Season with the herbs, salt and pepper.

Then pour the beer over top.

What do you do with the left over beer? Have a drink while finishing up!

Top this with another layer of sliced potatoes, and pour the melted butter over top.

Cover and bake at 350 F for 1 hour, then remove the cover for the last 20 minutes to allow the potatoes to brown.

I don't know how it looks to you but the taste is fabulous!. The flavours of the bacon and thyme run through the chicken and potato. The beer steamed the potato to a real nice texture. Next time I might use just 6 chicken breasts. I would also uncover the dish for an extra ten minutes..

Teena told me this was a dish she would like me to make again. That is praise enough!

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