We slow-cooked a Chicken and Beer Stew recipe from the Slow Cook Book.
The chicken pieces were cooked with onions, brandy, mushrooms, bouquet garni, crushed juniper berries, beer (a can of Hobgoblin in this case), chicken stock and double cream.
The meal was garnished with parsley and served with a jacket potato. Very enjoyable too.
We thought a not too oaked-Chardonnay would be good and opened a bottle of Tesco’s Finest Del Rios Victoria Chardonnay 2011.