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| 2 Esslöffel | oil |
| 25 Gramm | butter |
| 20 | Baby onions |
| 1 | Chicken; cut for saut, |
| 50 Milliliter | gin |
| 1 Esslöffel | flour |
| 300 Milliliter | Guinness or other dark stout |
| 225 Gramm | Button mushrooms; small |
| 1 | Stick celery; sliced |
| 1 | Carrot; sliced channelled |
| 50 Milliliter | Crème fraîche |
| 1 Esslöffel | parsley chopped |
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Heat oil and butter in a heavy based casserole pan. Saut, the baby onions until just brown. Brown the chicken pieces and flame with the gin. Sprinkle over the flour and cook for 1-2 minutes. Deglaze with the beer.
Add the mushrooms, sliced carrot, sliced celery. Bring to the boil, cover and place into the oven for 40-45 minutes.
Remove/skim off any fat. Bring back to the boil and add the cream, adjust the seasoning and serve with heart shaped croutons.
reserved. Carlton Food Network http://www. Cfn. Co. Uk/
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