Chicken stew with beer and parsnip puree

Name: chicken stew with beer and parsnip puree
Total time: 35 min
Yield: 4
Ingredients: 4 chicken bolt; 1 tablespoon olive oil; 2 onion in rings; 2 clove garlic pressed; 2 tablespoon flour; 30 milliliters dark beer; 200 milliliters whipped cream; 100 milliliters chicken bouillon; 2 twig rosemary; 1 tablespoon dried rosemary; 150 gram mushrooms in quarters; 750 gram parsnip peeled, into pieces; 750 gram potatoes peeled, into pieces; 25 gram butter; 1 hand parsley finely chopped

Try this chicken stew with beer and parsnip puree

Ingredients

Directions

Sprinkle the chicken with salt and pepper. Heat the oil in a casserole and fry the chicken on high setting in about 10 minutes around golden brown.
Remove the chicken from the pan and add the onion and garlic. Fry the onion and garlic glassy, stir in the flour and cook for about 1 minute.
Then add the beer, the whipped cream and stock, stir well and bring to the boil.
Put the heat source low, put the chicken back in the pan, add the rosemary and season with salt and pepper. Let the whole simmer for about 1 hour at a low setting.
In the meantime, cook the parsnip in about 10 minutes (potatoes 20 minutes). Stir to a coarse puree, add the butter and season.
Add the mushrooms to the stew and cook for another 5 minutes. If the sauce is still a little liquid, you can possibly further reduce it at a high setting.
Serve the stew with the parsnip puree sprinkled with some parsley.