Coq A la Biere

I used Becks beer and cooked in a slow cooker for 6 hours - If I cook in the slow cooker again I would add the mushrooms about an hour before serving as they went quite soft.

Flour or thickener

4 skinless chicken breasts, cut into 6 or 8 pieces

Oil to fry

1 onion, chopped

2 carrots, chopped

2 cloves garlic, finely chopped

340 g white button mushrooms, halved

1 bottle 341 ml lager beer

2 cups (500 ml) chicken broth

3 tsps Dijon mustard

2 tablespoons brown sugar

1 teaspoon (5 ml) dried thyme

1 bay leaf

Salt and pepper

1.     Preheat the oven to 190 °C (375 °F). Brown the chicken in half the oil. Remove and set aside. In the same pan, sauté the vegetables in the remaining oil.

2.     Deglaze with the beer over high heat. Add the remaining ingredients. Return the chicken to the pan. Season with salt and pepper. Bring to boil and bake uncovered for about 1 hour. Thicken if sauce is too thin. Serve with rice, mash or jacket potatoes.