Ingredients

Serves 4

1 free range chicken
4-5 anchovies
8 cloves of garlic peeled and left whole
12 kalamata olives
8 eschallots
6 sprigs of thyme
4 bay leaves
1 cup Beechworth Brewers Saison – a spicy farm house Ale
2 cups chicken stock
Flour seasoned with salt, pepper, cumin, lemon pepper and cayenne pepper
Olive oil


 

Method

Cut chicken into 10 pieces i.e. Cut chicken in half then cut wings from body, remove the leg and thigh separating the two, last cut the breast piece in half keeping it on the bone.

Drench chicken in seasoned flour and dust off excess. Add olive oil to hot pan and put in the garlic cloves and the eschallots - cook until slightly coloured then remove from the pan. Add the anchovies and cook until melted then add the chicken pieces and brown. Add the Saison and the chicken stock and then bring back to a boil then add the olives, eschallots, thyme, bay leaves and garlic. Turn heat to low and cook covered for about an hour.

When chicken is cooked remove from the pan and keep warm. Return the pan to a high heat and reduce the sauce. Using the back of your wooden spoon, mash the whole cloves of garlic so that they mix into the sauce - thickening it. When the sauce has reduced to a consistency you are pleased with, serve.

Serve the chicken accompanied with asparagus, broccoli, some roasted potatoes and the sauce.