1 skinless chicken, about 2 lbs (1 kg) cut into 6 or 8 pieces
2 tablespoons (30 ml) butter
2 carrots, sliced
1 onion, chopped
1/3 lb (150 g) prosciutto, thinly sliced
1 341 ml pale ale
1/2 cup (125 ml) chicken broth
1/3 cup (75 ml) chopped dried apricots
Salt and pepper
In a large saucepan, brown the chicken pieces in the butter. Season with salt and pepper. Set aside.
2. In the same pan, sauté the vegetables and prosciutto for about2 minutes. Return the chicken to the pan. Add the beer and broth and bring to a boil. Season with salt and pepper. Cover and simmer gently for 30 minutes.
Add the apricots and cook for 15 to 20 minutes or until the meat falls easily from the bone. Adjust the seasoning.
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