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This is probably more of a winter dish...but sometimes comfort food is good in the summer as well.
Ingredients
Makes 3 servings
- 3 chicken legs with thighs attached
- 2 bottles of New Castle Brown ale
- 1 onion
- 2 cloves of garlic
- 20 mushrooms
- Olive oil
- 2 tablespoons of butter
- 2 tablespoons of fresh thyme
Preparation
Dice the onion and garlic. Slice the mushrooms.
Put a little bit of olive oil in the bottom of a large pot and brown the chicken until the skin is a bit crispy. Remove the chicken from the pot and put it to the side. Reduce the heat to medium and add the 2 tablespoons of butter and the onion to the pot. Fry the onions until they are translucent and then add the mushrooms. Fry the mushrooms until they're soft and return the chicken to the pot. Pour in the ale, add the garlic and the thyme. Stew the chicken for 20-25 minutes. Serve with a nice crusty bread to sop up the mess.
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