-
Halve the chicken lengthways;
cut halves crossways through the centre. Separate breast
from wings; separate thighs from legs.
-
Coat the chicken pieces in
flour; shake off the excess. Melt the butter in a large
saucepan; cook the chicken, in batches, until browned all
over.
-
Meanwhile, cut the carrots
into 5 cm lengths; cut lengths in half lengthways then cut
halves thickly into strips.
-
Heat oil in the same pan,
cleaned; cook the shallots, stirring occasionally, about 5
minutes or until browned lightly. Add the carrots; cook,
stirring for 5 minutes.
-
Add the brandy; cook, stirring
until the liquid evaporates. Add the chicken, ale stock
and herbs; bring to the boil Reduce the heat; simmer,
uncovered for 1 ¼ hours.
-
Melt the extra butter in
a medium frying pan; cook the mushrooms, stirring until
just tender. Add the mushrooms and cream to the chicken;
cook, uncovered for 15 minutes. Serve with mashed
potatoes.
|
DAILY
DINNERS 
