Home Mobile Forum News Cookbook FaceBook Us T-Shirts etc.: Europe/Worldwide. eBay Motorsport Links Advertising Live Chat  
Site Partners: SpotterGuides  
Related Sites: Your Link Here  

Go Back   TenTenths Motorsport > Cookbook > Main Courses


Home Submit Recipe What's New What's Popular Search

Chicken with gueuze stew
Old 21 Aug 2013 14:16
vincegail
 
Category: Main Courses
Views: 12,973
Replies: 2
I know Gueuze is hard to come by outside of Belgium, but here is my favourite recipe for cooking at Le Mans for those lucky enough to live in/near Belgium or have a very good liquor store. I usually prepare it thursday morning and heat it up for dinner friday evening.

My recipe for 4 hungry or 6 normal persons:

roast/fry 6 chicken legs cut in half at the 'knee' (or just any pieces of chicken of your choice +/- 1100 gram), spiced with salt and pepper in butter until they are golden/brown. (5-7 minutes)
Use a high pan/pot because quite some beer has to be added later also!



Peel and cut (roughly, not tiny pieces) 4 onions.
Take the chickenlegs out of the frying pan and keep them warm.
Fry the onions brown in the fat left by the fried chickenlegs.
Also add about 200-250 grams of salted bacon cut in cubes.
To bind the sauce add a tablespoon of flower.
Let it stew above a middle high temperature fire for about 5 minutes.


Add a bouquet garni of parsley, laurel and thyme.

Usually I don't bother with the rope etc. and just put the herbs in a coffee filter which I staple closed.

Put the chicken legs back in the pan/pot. Don't forget the chicken juice!
Add 75 cl. of Old Gueuze. The artisanal sour kind, not the modern sweet abomination that's called gueuze too nowadays. Leave the chicken slightly above the liquid.


On top of the beer/chickenlegs we now put 2-3 slices of 'ontbijtkoek'/'peperkoek' (http://en.wikipedia.org/wiki/Ontbijtkoek) covered with spicy mustard. Mustard facing down in the liquid. I reckon ontbijtkoek is a little hard to come by in the UK, so you can also use slices of brown bread. The taste of the stew will be a little less outspoken, but still nice, I think. The ontbijtkoek will dissolve in the beer and make the sauce thicker.


Let it bubble away on a low fire for +/- 90 minutes.
Serve with cooked patatoes/mashed patatoes/french fries.
Serve chilled gueuze to drink with dinner of course!

Enjoy your meal!
Serves: 6
Main Ingredient: Chicken
Tags: Chicken bacon gueuze beer



Replies to Recipe: Chicken with gueuze stew
Old 21 Aug 2013, 20:22 (Ref:12)   #1
Shelagh
Pit Lane Hooter
Veteran
 
Join Date: Nov 2004
England
Gnosall, Stafford
Posts: 2,443
Shelagh Shelagh Shelagh
Re: Chicken with gueuze stew

Who needs to be at Le Mans?
Shelagh is offline Report Post  
__________________
Too old and too past it - now if only I could remember what "it" is!
But I do know I'm now Mrs Turnbull.
Old 24 Feb 2014, 21:01 (Ref:18)   #2
vincegail
Veteran
 
vincegail's Avatar
 
Join Date: May 2011
Netherlands
Antwerp, Belgium
Posts: 1,764
vincegail vincegail vincegail
Re: Chicken with gueuze stew

New picture of decent gueueze because the original one has gone missing:

vincegail is offline Report Post  
__________________
T-226

 
Category Jump

Powered by: vBadvanced Dynamics v1.2.0

All times are GMT. The time now is 15:59.


Powered by vBulletin® Version 3.8.9
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
Original Website Copyright © 1998-2003 Craig Antil. All Rights Reserved.
Ten-Tenths Motorsport Forums Copyright © 2004-2016 Royalridge Computing. All Rights Reserved.