FRIJE

Instructions

• 1.   Start by peeling and slicing the vegetables and cutting the chicken into large cubes.
  In a cast iron pot, melt a knob of butter and then sear the chicken over high heat. Reserve the chicken on a plate.
  Add the sliced onion and bacon strips to the pot and sauté for 3-4 minutes.
  Add the chicken back to the pot, sprinkle with flour and mix well to coat all the pieces. Pour in the beer, then add the sliced vegetables and the bouquet garni. Bring to a boil, then reduce to low heat, cover and simmer for 20 minutes, stirring occasionally.
  Remove the lid and continue cooking for 15 minutes.
  After this time, mix together the cream, egg yolks, salt, and pepper, and add it all to the pot.
  Mix well, continue cooking for 5 minutes, adjust seasoning if necessary, then serve with rice.

Nutritional information *

Reference

• www.amandinecooking.com/blanquette-de-poulet-a-la-biere.html