Chicken With Beer

Preparation:

Preparation: Season the chicken pieces with salt and pepper. Melt the butter together with the oil in a fairly large pan with a lid. Brown the chicken on all sides over medium heat. As soon as the chicken browns slightly, move it all to one side of the pan, where you will put the finely chopped shallot (or onion) and the mushrooms cut into slices or quarters. Sauté for about 5 minutes until they turn golden, being careful not to burn the onions, which could make the meat bitter. Add the finely chopped garlic and a pinch of sugar. Cook for 1 minute stirring constantly. Check that the meat does not brown too much during cooking, to do this, keep turning the chicken. Add carrots and sprinkle the vegetables with flour. Pour the broth to dissolve any lumps of flour. Stir the chicken pieces into the mixture and add some thyme and bay leaves. Pour in the beer and cook over medium heat for about 30 minutes, until the chicken is almost done and still tender, stirring occasionally. Remove the lid and cook for another 10 minutes to reduce the sauce by about a third. Serve the chicken sprinkled with chopped parsley.