Kip En Bier

Preparation:

Preparation: I would recommend the use of a light but rather full-bodied beer; preferably I would choose a Dutch or Belgian beer with 'normal' alcohol content (5%) and not flavoured. Season the chicken pieces with salt and pepper. Melt the butter and heat the oil together in a sufficiently large frying pan with a lid. Brown the chicken on all sides over medium heat. Once the meat is slightly browned, move it all to one side of the pan and, in the pan, put the finely chopped shallots (or onions) and the mushrooms cut into slices or quarters; sauté for about 5 minutes until slightly browned (be careful not to burn the onion: it would make the meat bitter) and add the finely minced garlic and a pinch of sugar. Cook for about 1 minute, stirring constantly. Warning: check that the meat does not burn during this phase of cooking the vegetables: to this end, continue to turn it when possible. Add the carrots and sprinkle the flour over the vegetables. Stir until the flour is mixed well, trying not to form lumps. Then add the broth in order to dissolve any lumps (slightly scrape the bottom of the pan if necessary). Stir the chicken pieces into the sautéed vegetable mixture and add the thyme and bay leaves. At this point, pour the beer and cook covered over medium heat for 30-40 minutes, until the chicken is almost cooked and still tender; stir occasionally. Then remove the lid and cook uncovered for another 10 minutes, in order to reduce the sauce by about a third. Serve sprinkled with chopped parsley.