Recipes with beer from 3 Fonteinen

Legs of guinea fowl with Kriek 3 Fonteinen

750 till 800 g legs of guinea fowl
2 tablespoons tomato paste
2 onions, finely chopped
25 cl chicken stock
2 cloves of garlic, crushed
150 g cherries, stoned
20 cl Kriek 3 Fonteinen (bottle of 75 cl)
2 sprigs of fresh thyme
2 tablespoons butter
2 tablespoons sunflower oil
10 cl fresh cream
2 tablespoons chives, finely chopped
salt and freshly ground black pepper

Preparation:
Season the legs of guinea fowl with few salt and pepper.
Heat the mixture of butter and oil in a heavy frying pan and fry the legs until they are golden brown at the edges.
Reduce the heat and add the tomato paste, the onions, sprigs of thyme, the stock stirring from time to time. Simmer gently for about one hour.
Add the cherries 15 minutes before ending. Remove the legs to a warmed dish.
Strain the liquid through a sieve, remove the thyme, return the liquid to the pan, adding the beer.
Reduce the liquid a little bit and stirring the cream. Serve the legs and the sauce on warmed dishes.
Garnish with chopped chives and serve with gratin dauphinois (baked potatoes with cream and grated cheese), stuffed green cabbage with a dash of cumin and buttered broccoli.
Drink a cold glass of Kriek 3 Fonteinen.


Han Hidalgo
Biercuisine