Mustard Beer Chicken
Overview
It’s easy to have enough confidence to try stews, especially stews that are full of meat, vegetables and soup. That’s why ratatouille is so popular, haha, and the slow cooking process gives you enough time to react. Isn’t it sweet? Salty? Disadvantages: Sour? Hmm... some more fragrant leaves to taste? This is no problem~ In fact, there are some formulas that can be applied to one-pot stews, which may be called some stew tips. Of course, they are purely natural methods, and they are also some important elements that make home-cooked stews delicious. Therefore, the taste of home-cooked stews can have their own characteristics, but the essence remains the same. Let’s look at the ingredients first, and then list them one by one.
Tags
Ingredients
Steps
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Main ingredients.
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The French-style mustard sauce is fragrant and not spicy at the same time. It is worth a try. Available at city'super.
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Season the chicken with salt and ground black pepper, fry until it turns slightly caramel color, and set aside.
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Place bacon in saucepan.
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Wait for more caramel-colored stickiness to form on the bottom of the pot and a rich aroma, then take it out and set aside.
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Add onions, potatoes and thyme and stir-fry until onions are tender and potatoes are slightly caramelized around edges.
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Add the chicken and bacon, add the brown sugar (a small spoonful will do) and the mustard and stir-fry briefly.
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Pour in the beer, scrape up the caramel-colored substance at the bottom of the pot, add the fungi and corn, and season with salt 30 minutes before serving.
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Cover and simmer until the meat is tender, sprinkle some coriander and let's start!
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You can also get a pot of delicious soup at the same time! (Grilled chicken bones + fungi + salt + scallops)
