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Suprême de poulet fermier à la bière de Soiron

For 4 people
4 supremes of farm chicken (+/- 200 grams); 1 Jonagold apple; 2 slices of smoked lean bacon; 2 large shallots; 1 good-sized knob of butter; 2 servings of Soiron beer (1 and a half for the sauce and one-half to drink); 1 heaping teaspoon of fl our; 1 heaped tablespoon of Aubel syrup; 2 sprigs of fl at parsley; salt and ground pepper.

Preheat the oven to 180°. Place the supremes of chicken in a casserole with the knob of butter (+/- 2 minutes on each side). Once the meat is golden all over, remove the supremes and place the fi nely chopped shallots into the butter. Make a roux with the flour. Add the bacon bits and the apple. Add the Aubel syrup, the Soiron beer, not too much salt and the ground pepper. Put the supremes back in the casserole and place it in the oven for hour. Remove the supremes, cut them into 4 pieces, keep them warm, check the thickness of the sauce. Served with dauphine potatoes, chopped endives and Soiron beer. What a treat!