serum
Well-Known Member
I stewed a rabbit in a pint of the session strength version of this and it was absolutely delicious. You could do the same with chicken and it would work just as well. Here's the recipe if anyone wants to have a go:
Ingredients:
2 tbs olive oil
2 large onions
3 medium carrots
3 large cloves garlic
2 tsp coriander seeds, lightly crushed
1 bay leaf
1 sprig of thyme
1 chicken or rabbit, jointed
500ml chicken stock
500ml cottage house saison
1 heaped teaspoon cornflour mixed with a little water
salt, pepper and sugar/honey to taste
1. Cut the onions in half, then into thin slices. Peel and chop the carrots.
2. Cook the onions and carrots and bay leaf in olive oil in a large saucepan until the onoin softens.
3. Add the chopped garlic, coriander seeds and thyme and cook for a further 2-3 minutes.
4. Add the meat and brown on all sides.
5. When the meat is browned, add the stock and beer plus salt and pepper to taste.
6. Simmer until the meat is cooked. If it needs sweetening, add sugar or honey.
7. Add the cornflour and water mixture to thicken the sauce.
Ingredients:
2 tbs olive oil
2 large onions
3 medium carrots
3 large cloves garlic
2 tsp coriander seeds, lightly crushed
1 bay leaf
1 sprig of thyme
1 chicken or rabbit, jointed
500ml chicken stock
500ml cottage house saison
1 heaped teaspoon cornflour mixed with a little water
salt, pepper and sugar/honey to taste
1. Cut the onions in half, then into thin slices. Peel and chop the carrots.
2. Cook the onions and carrots and bay leaf in olive oil in a large saucepan until the onoin softens.
3. Add the chopped garlic, coriander seeds and thyme and cook for a further 2-3 minutes.
4. Add the meat and brown on all sides.
5. When the meat is browned, add the stock and beer plus salt and pepper to taste.
6. Simmer until the meat is cooked. If it needs sweetening, add sugar or honey.
7. Add the cornflour and water mixture to thicken the sauce.