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Chicken stew with beer and parsnip puree
Try this chicken stew with beer and parsnip puree
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Ingredients
Directions
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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.
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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.
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Then add the beer, the whipped cream and stock, stir well and bring to the boil.
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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.
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In the meantime, cook the parsnip in about 10 minutes (potatoes 20 minutes). Stir to a coarse puree, add the butter and season.
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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.
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Serve the stew with the parsnip puree sprinkled with some parsley.
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Nutrition
745Calories
Sodium0% DV0g
Fat80% DV52g
Protein68% DV34g
Carbs10% DV29g
Fiber0% DV0g
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