Chicken Braised in Beer
1 chicken, cut into pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon vegetable oil
6 shallots, peeled and halved
4 medium carrots, peeled and cut into sticks
8 ounces white button mushrooms, halved
2 tablespoons flour
1 12-ounce can of beer, preferably a dark ale
2 bay leaves
4 fresh thyme sprigs
4 fresh parsley sprigs
1/4 cup heavy cream
Sprinkle the chicken with salt and pepper. Heat the butter and oil in a large sauté pan over medium-high heat. Add the chicken and sauté, browning evenly on both sides, 10 to 15 minutes. Remove the chicken pieces from the pan and set aside.
Discard all but a thin film of fat from the pan. Add the shallots, carrots and mushrooms and sauté, stirring constantly, until the pan juices evaporate, about 4 or 5 minutes. Sprinkle the flour over the vegetables and stir to distribute evenly. Add the beer and bring to a simmer, scraping any browned bits from the bottom of the pan.
Return the chicken and accumulated juices to the pan, moving the vegetables to the top. Add the bay leaves, thyme and parsley and bring to a boil. Lower the heat, cover and lightly simmer until the chicken is cooked through, basting a few times, about 25 minutes. Discard the herb sprigs and bay leaves.
Remove the chicken to a platter and tent with foil. Bring the sauce and vegetables to a boil and reduce by one-third, 3 to 4 minutes. Stir in the cream and reduce further until sauce is thickened, 2 to 3 minutes.
Portion the chicken onto four plates, top with the vegetables and ladle with sauce.