Brewers chicken is a famous dish called Pollo luganese in Switzerland. This recipe for chicken with light ale or lager comes from the Tecino region where cooking is Italian-style.
1 3/4 hours
1.7 kg / 3 3/4 lb chicken, cut into quarters
50 g / 2 oz butter
15 ml / 1 tbs vegetable oil
100 g / 4 oz onion, thinly sliced
275 ml / 10 fl oz beer or light ale
65 g / 2 1/2 oz tomato puree
1 bay leaf
salt and freshly ground black pepper
150 ml / 5 fl oz thin cream
boiled rice to serve
1- Melt the butter and oil in a flame-proof casserole or a heavy-bottomed pan large enough to hold the chicken in one layer. When the foaming stops, brown the chicken over medium-high heat, turning it until golden on all sides. Remove the pieces from the pan and add the onion. Cooking until golden and stirring frequently.
2- Replace the chicken in the casserole or pan, mix the beer and tomato puree together and pour the mixture around the chicken. Add the bay leaf and season with salt and pepper. Cover and cook the chicken over low heat for 45 minutes or until tender.
3- Place the chicken quarters on a bed of boiled rice and keep warm. Skim off any fat from the cooking liquid, stir in the cream and reheat without letting it boil, then pour it over the chicken and rice and serve.
This Yummy dish is ready to eat, enjoy Brewers Chicken.
photo credit goes to = www.pangcouver.com