Beer and Apricot Chicken
Beer and Apricot Chicken
Rating: (1 rated)
  • 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
  • Preparation
  • 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.
  • Description
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