Main Dishes

• Chicken breasts with mini-potatoes and red ale

• Portions : 4
• Cooking time : 60 min
• Preparation : 30 min

Ingredients

• 8 boneless, skinless chicken breasts
• 15 ml (1 tbsp.) olive oil
• 50 g (2 oz.) dry shallots, chopped
• 227 g (1/2 lb.) mushrooms, quartered
• 1 red ale (341 ml) Belle Gueule or another brand
• 250 ml (1 cup) tomatoes, cubed
• 375 ml (1½ cup) demi-glace (or brown sauce)
• Salt and freshly ground pepper, to taste
• 2.5 ml (1/2 tsp.) tarragon leaves
• 750 g (approx. 1 3/4 lb) mini-potatoes

Preparation

Preheat oven to 175oC (350°F).

Brown chicken breasts in oil. Set aside.

In same pan, fry shallots and mushrooms for 4 to 5 minutes.

Deglace with beer and let simmer for 5 minutes.

Add cubed tomato and demi-glace. Season with salt and pepper and add tarragon leaves.

Add mini-potatoes (cut in half if too big), bring to a boil and add chicken breasts.

Bake for approximately 45 minutes, covered. Serve with fresh green vegetables.

Variation: You can replace the chicken breasts with skinless, boneless chicken thighs, but you must cook 15 minutes more. You can also add pitted olives and basil, and double the quantity of cubed tomatoes for a more Mediterranean dish.