A delightful twist on a classic chicken dish, enhanced with the rich flavors of ale and fresh herbs.
Season the flour with salt and pepper, then coat the chicken pieces evenly.
Ensure the chicken is dry before coating for a better crust.
Heat the butter and olive oil in a large skillet over medium heat until hot.
Use a skillet with a lid for easier cooking later.
Add the chicken to the skillet and brown on all sides, then remove and set aside.
Don't overcrowd the skillet; brown the chicken in batches if needed.
In the same skillet, sauté the onions, carrots, and celery until softened.
Scrape the bottom of the skillet to incorporate the browned bits into the vegetables.
Return the chicken to the skillet, then add the ale, garlic, and bouquet garni. Bring to a simmer.
Ensure the chicken is partially submerged in the liquid for even cooking.
Cover and cook on low heat for 60 minutes, stirring occasionally.
Check the liquid level occasionally and add a splash of water if it reduces too much.
Remove the chicken and vegetables to a serving dish, then stir the cream into the skillet juices to make a sauce.
Heat the cream gently to prevent curdling.
Pour the sauce over the chicken and vegetables, and serve warm.
Garnish with fresh parsley for a touch of color and flavor.
