1. Sauté the chicken pieces in 2 oz of butter and a little oil. 2. Add the shallots and the mushrooms and continue to cook. 3. When they are well browned, pour over the beer and the gin, season with salt and pepper and simmer on a gentle heat for about an hour, or until the chicken is tender. 4. Shortly before serving, arrange the chicken pieces in separate a deep dish and keep hot. 5. On a high heat, reduce the sauce by about half, then add the cream to thicken sauce, with the rest of the butter, whisking all the while. 6. Whisk in the Guinness (it really makes a lot of difference), then pour back over the chicken and sprinkle the parsley. 7. Serve with fresh pasta (I use shells, as they hold the sauce). ---------------------------------------------------------------------------
Nutrition
Ingredients
