Ingredients
- Whole cut-up chicken, 3-4Lbs
- (Mire Poix optional)
- 2 T butter
- Rice
- 3/4 C ale or beer
- 3/4 C broth from boiled chicken
- 1/2 tsp each pepper and powdered ginger
- 1/4 tsp saffron (very optional)
- 1/2 C white bread crumbs
- Salt to taste
Directions
- In a large pot or heavy frying pan, over medium heat, melt butter, and brown the chicken well on all sides.
- Add (veg and) water (to cover) to the pot, bring to a boil, reduce heat, and simmer, covered, for thirty minutes or until chicken is cooked through and tender. Let cool
- Cook rice and Shred chicken
- With a basting nozzle or ladle, draw off 3/4 cup of the broth in the pot.
- In a saucepan, over medium heat, combine broth, ale and spices. Stir in bread crumbs, bring to a boil, reduce heat, and simmer, stirring occasionally, for about five minutes.
- Mix gravy with chicken, serve over rice
Serves four to six.