Slow-cooked Chicken Carbonnade
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h. 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 41 ozs cut-up chicken
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 Tbsps olive oil
- 3 medium potatoes (peeled and quartered)
- 4 carrots (peeled and roughly chopped)
- 2 onions (peeled and quartered)
- 1 cup beer
- ¼ cup Chili sauce
- 2 cloves garlic cloves (peeled and minced)
- 1 Tbsp brown sugar
- 0.333 cup cold water
- 3 Tbsps flour
- ¼ cup fresh parsley (finely chopped)
- In Addition
- crusty Bread (to serve)
Preparation steps
1.
Rinse chicken pieces under cold running water and pat dry with paper towels. Season on both sides with salt and pepper.
2.
Heat the oil in a large skillet, set over medium-high heat. Brown the chicken pieces on both sides.
3.
Place the potatoes, carrots, and onions in the crock pot. Arrange chicken pieces on top of vegetables.
4.
In a small bowl, combine beer, chili sauce, garlic, brown sugar. Pour mixture over meat.
5.
Cover and cook on high for 3 1/2 to 4 hours.
6.
Carefully drain cooking liquid from chicken and vegetables. Measure reserved cooking liquid to make 1 1/2 cups.
7.
Pour 1 1/2 cups cooking liquid into a saucepan. Mix 1/3 cup cold water and flour together until smooth. Add flour mixture to saucepan, and cook stirring constantly until thickened.
8.
Pour thickened sauce over chicken and vegetables, sprinkle with fresh parsley. Ladle into bowls and serve with crusty bread.
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