love cooking so we plan to share some of our favorite recipes.
Here is one that uses some delicious local Macintosh apples
Orchards in Shoreham, VT and Long
Trail Ale from Bridgewater Corners, VT - Enjoy!
4 tablespoons all-purpose flour
2 teaspoon dried thyme, crumbled
2 whole skinless boneless chicken breasts, halved length wise
3 tablespoons oil - peanut, butter, bacon grease
3/4 cup Long Trail Ale
1/2 cup thinly sliced mushrooms
1/2 cup chopped pecans
2 apples sliced peeled - Macintosh
1 tablespoon finely chopped shallot
1 cup apple cider
1 cup milk - 2% to heavy cream
In a bowl combine the flour and the thyme and in the mixture
dredge the chicken, shaking off the excess. Add cider to remaining
flour mixture and stir a few time before you add it later.
In a skillet heat the oil over moderate heat until it is hot
but not smoking and in it cook the chicken until it is browned
lightly, approximately 2 to 3 minutes on each side. Add the
Long Trail, deglaze the skillet, scraping up any brown bits,
and boil the mixture for 2 minutes. Stir in the mushrooms,
pecans, apples, and the shallot and cook the mixture for 2
minutes. Add the apple cider and the milk and cook the mixture
for 2 to 3 minutes, or until the sauce is thickened slightly
and the chicken is just cooked through. Serve over egg noodles
and spoon the sauce over it. Serves 4.
The original recipe was from the February 1990 issue of
Gourmet Magazine now available online at www.epicuriouse.com.
It was called Chicken Normandy Winthrow and was made with
brandy rather than beer.
Enjoy with a beer similar to what you make it with or a
notch or two up on the flavor scale. Greg enjoyed it with
the remaining Long Trail Ale and I would pair it with a
nice brown like Long Trail's Harvest.