Chicken braised in Wolf PUP Australian Pale Ale

Braising in beer is common in beer-drinking nations such as Belgium. The flavour permeates the ingredients, whilst tenderising. An Aussie pale ale is best for chicken and pork.

Ingredients

50 gm butter, coarsely chopped

1 free-range chicken (about 1.8kg), cut into 12 pieces

1 onion, thinly sliced

3 garlic cloves, thinly sliced

3 large field mushrooms, quartered

250 ml Wolf PUP pale ale

125 ml (½ cup) pouring cream

80 gm silverbeet leaves, coarsely chopped

¼ cup (loosely packed) tarragon

Method

1. Heat butter in a large saucepan over medium-high heat until beginning to foam. Add chicken pieces and cook in batches, turning often, until golden brown (4-5 minutes). Remove chicken and set aside. Add onion and garlic to pan and sauté over medium heat until soft (3-4 minutes). Add mushrooms and sauté until just starting to soften (2-3 minutes). Return chicken to pan, season to taste, add beer, bring to the simmer, cover, reduce heat to low and simmer until chicken is just cooked through (30-35 minutes).
2. Transfer chicken to a plate and set aside. Add cream and silverbeet to pan, increase heat to medium-high and cook until liquid is reduced by half (8-10 minutes). Return chicken to pan, add tarragon and cook until warmed through (1-2 minutes). Serve immediately.