Beer and Apricot Chicken
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
- 3 endives, cut in half lengthwise
- 2 tablespoons (30 ml) butter
- 1/2 cup (125 ml) chicken broth
- Salt and pepper
Instructions
- In a large saucepan, brown the chicken pieces in the butter. Season with salt and pepper. Set aside.
- 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.
- Add the apricots and cook for 15 to 20 minutes or until the meat falls easily from the bone. Adjust the seasoning.
Beer and Apricot Chicken