🍲 My Recipes

• 1 whole chicken (around 2 kg)

• 1 tbsp all-purpose flour to coat the chicken, plus 2 tbsp to cook the chicken

• 2 tbsp good quality lard (pork fat) or oil

• 2 shallots, sliced

• 20 g (.7 oz) unsalted butter

• 50 ml (1.7 fl oz) gin

• 5 button mushrooms, quartered

• 150 g (5.5 oz) smoked bacon, cut into large strips (lardons) or pancetta

• Salt and freshly ground black pepper

• 1 tsp juniper berries

• 3-4 cloves

• 50 g (1.7) brown sugar (demerara sugar)

• 3 bay leaves

• Few sprigs of thyme

• 750 ml (3 cups) of Belgian brown beer, high abt

• 1 or 2 tbsp heavy cream

• 2 tbsp finely chopped fresh parsley, to garnish

1. Start by heating a Dutch oven over medium heat. Heat the lard or oil for a few minutes, then add the chicken offcuts. Sear the offcuts for about 5 minutes, stirring occasionally, before removing them from the pot.

2. Next, add the chicken pieces to the same pot and sear them evenly until they turn golden-brown, which should take around 4 minutes on each side. Once done, transfer the seared chicken to a tray and discard any excess oil from the pot.

3. In the same pot, add a small piece of fresh butter and sauté the shallot for a minute or two. Pour in the cognac, and using a wooden spoon, scrape the bottom of the pan to release the caramelized juices. Add half of the mushrooms and bacon and cook for a few minutes to develop the flavors.

4. Now, layer the pot by placing the cooked chicken offcuts at the bottom, followed by the chicken pieces with the chicken breasts on top. Season with salt and pepper, and lightly dust the chicken with the flour, ensuring an even coating.

5. Pour the beer over and mix everything gently. When the foam subsides, add the juniper berries, bay leaves, cloves, and sugar. Cover the pot with a lid and cook in the oven at 160°C / 320°F for 45 minutes or until the chicken is cooked through. After 15-20 minutes of cooking, transfer the chicken breasts to a baking tray and cover with foil.

6. Once the chicken is cooked, take the pot out of the oven, and using a slotted spoon, discard the off-cuts and carcasses. Carefully scoop out the chicken pieces and place them on the tray with the breasts. Next, place the pot over high heat, stir in the cream, and bring the sauce to a boil. Let it reduce for about 5 minutes until it thickens to a spoon-coating consistency.

7. While the sauce is reducing, broil the chicken pieces in the oven on the top shelf for a few minutes, skin side up, until they become golden and crispy.

8. Just before serving the chicken, quickly pan-fry the remaining bacon and mushrooms until they turn golden.

9. To serve, ladle the sauce into a large serving dish, then place the chicken pieces in the sauce. Garnish with the sautéed mushrooms and bacon mixture and sprinkle some fresh parsley on top. Enjoy and savor the distinctive malty flavor of this special regional dish.

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