How to Prepare Chicken Sauteed in Beer Alsatian Style

Today I wanted to try something new, instead of the same old recipe's that I have been using. So I thawed out my chicken, and opened my "French Country Favorites," cook book. I looked under poultry, and I found a very tasty recipe. It caught my attention because, I already had most of the ingredients on hand.

Instructions

Difficulty: Moderately Challenging

Things You’ll Need:

• 1 4-pound chicken, cut into serving pieces
• Salt and freshly ground pepper
• 3 tablespoons butter
• 1 large onion, chopped
• 1 large garlic clove, minced
• 1 large bay leaf
• 2 whole cloves
• 3 cups beer (do not use dark)
• 1 tablespoon butter
• 1 tablespoon all purpose flour
• 1 cup whipping cream
• Pinch of freshly grated nutmeg
• 3 egg yolks, beaten to blend

1. Pat chicken dry. Season with salt and pepper. Melt 3 tablespoons butter in heavy deep skillet over medium-high heat. Add chicken and cook on both sides until golden brown.
2. Add onion, garlic, bay leaf and cloves. Pour in beer. Reduce heat, cover and simmer gently until legs are tender when pierced with fork, 20 to 25 minutes. Remove chicken and keep warm. Boil sauce 5 minutes. Strain.
3. Melt 1 tablespoons butter in heavy medium saucepan over low heat. Whisk in flour and cook 3 minutes. Gradually whisk in strained liquid and bring to boil. Add cream and nutmeg and bring to boil. Ladle a little liquid into yolks and blend well. Whisk mixture back into pan and cook until heated through; do not boil or sauce will curdle. Pour over chicken and serve.

Tips & Warnings

• Delicious with buttered egg noodles and sauteed fresh mushrooms.
• 4 servings