Creamy Chicken with Beer

12 Chicken Thighs, boneless
2 Large Onions
4 cloves of garlic
2/3 small tub of double cream (1/3 pint, I think.)
1 glass Belgian Beer – I used Leffe Blonde, but most should do well.
2 Chicken Stock Cubes
Lea & Perrins
Thyme
Sauce (Fine) Flour.

Chop the onions and fry them up in a large casserole for 10-20 mins, until almost transparent. Stir often to avoid sticking to the bottom and burning. Towards then end, crush the garlic and add. Remove everything from the casserole and set aside.
Brown the chicken in 2 batches.
Remove everything from the casserole, and add in the beer. Scrape around a bit to get as much of the gunge on the bottom of the casserole. Add the onions and chicken back in. Dust with flour.
Make up the stock cubes in about 1 pint water and add to the dish. Add a generous helping of Lea & Perrins, and a fair bit of Thyme.
Chicken should be covered by the liquid – just. Add more beer (or water) if not enough.
Cook over a high heat for ½ hour. Keep stirring it to minimise it sticking to the bottom. Should be quite thick once done. Turn of the heat and allow to cool for a minute. Add the cream, stir in and return to the heat, although a medium – low heat this time. Cook for another 5-10 mins until the sauce is a nice consistency.

Serves 5-6 with mash, peas & sweetcorn.

Shredded Spicy Chicken

6 Legs of Chicken (with skin & bones)
3 Bell Peppers
1 ½ Large Onions
5 Red Chillies
Cajun Seasoning
Thyme
Lea & Perrins
Soy Sauce
Tabasco Sauce (chipotle)
1 chicken stock cube
6 Roast Tomatoes (from a jar)
¾ bottle cheap white wine
Olive Oil

Cover the base of a casserole dish with olive oil. Place the chicken in. Chop up the onions, peppers and chillies and place over the chicken. Put the Tomatoes in.
Cover liberally with Cajun seasoning & thyme. Splash in Lea & Perrins and Soy sauce (be generous). Tabasco to taste, but be generous again. Crumble the stock cube over the lot. Cover with more olive oil (I used the oil from the jar of tomatoes here).
Add the wine until it just covers everything. Stir the veg into the gaps between the chicken.
Leave overnight in the fridge.

Cook on low heat (150 C) for 4-5 hours. Add water (or more wine) if it looks as though it is drying out.

Take the chicken out of the casserole, remove the skin and bones. Tear the chicken into small pieces with a fork. Put everything into a large frying pan and cook on the hob for another 10-15 mins. Make sure there is enough oil in the pan.


Serves 6