Flour

1 2 kg skinless chicken, cut into 6 or 8 pieces

1/3 cup (75 ml) olive oil

1 onion, chopped

1 carrot, chopped

2 cloves garlic, finely chopped

340 g white button mushrooms, halved

1 bottle 341 ml Blanche de Chambly beer

2 cups (500 ml) chicken broth

2 tablespoons (30 ml) Dijon mustard

2 tablespoons (30 ml) brown sugar

1 teaspoon (5 ml) dried thyme

1 bay leaf

Salt and pepper

Preheat the oven to 190 °C (375 °F). Dust the chicken pieces with flour. In an ovenproof pan, brown the chicken in half the oil. Remove and set aside. In the same pan, sauté the vegetables in the remaining oil.

Deglaze with the beer over high heat. Add the remaining ingredients. Return the chicken to the pan. Season with salt and pepper. Bring to boil and bake uncovered for about 1 hour. Serve with rice.

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