Monk Beer Abbey's Chimay chicken - Dallas News |

Monk Beer Abbey's Chimay chicken

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(WJBK) -

Get this recipe courtesy of Chef Robert Young from Monk Beer Abbey in downtown Royal Oak.

One whole chicken
4 oz olive oil
4oz chopped button mushrooms
4 oz chopped shitake mushrooms
4 oz chopped crimini mushrooms
4oz chopped oyster mushrooms
2 oz course grain mustard
4 oz pearl onions
1 bottle of Chimay beer
24 fluid oz of chicken stock
4 oz roux (2oz melted butter mixed with flour)

1. Cut chicken into either 4 or 8 equal sized pieces
2. Sear in a hot pan with olive oil until evenly browned
3. Place into an ovenproof dish
4. Add all dry ingredients and deglaze with beer
5. Add roux and mix until smooth
6. Add course grain mustard
7. Gradually add chicken stock until desired consistency
8. Pour over chicken and bake covered for 45 to 50 minutes at 350 degrees or until chicken reaches an internal temperature of 165 degrees

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