Photo source - Le journal des femmes
Serves 10
Preparation: 10 mins
Cooking time: 90 mins
1. Cut the cockerel into pieces. Peel and finely chop the shallots (or use 4 tablespoons of frozen shallots).
2. Melt half the butter in a skillet or casserole and brown the cockerel pieces (about 10 minutes)
3. Add the chopped shallots and brown for 1 to 2 minutes. Pour in the beer, then add the juniper berries and the chillies. Salt and pepper. Cover and leave to simmer for about 1 hour and 10 minutes (35 minutes in a pressure cooker). Open the pan and add the mushrooms and their juice. Leave to simmer for 5 more minutes.
4. Remove the pieces of meat and keep them warm. Filter the jus into a saucepan, reduce it down by half and add 20 cl of crème fraiche and the remaining butter in small pieces while whisking continuously.
5. Pour the sauce over the cockerel and sprinkle some flat parsley.
To finish...
You should not use stout or pale ale in this recipe as it would make the sauce bitter. This dish is delicious with a celery purée and washed down with a good lager (Affligem, Loburg, etc.).