Coq au Steam Whistle Pilsner

In a large stock pot moderate heat, heat a little bit of oil, dredge the chicken thighs and legs in flour to coat well and shake off excess.

Brown both sides of chicken in pan and set them aside on a rack.

Brown the bacon, then throw in the carrots and the quartered mushrooms and large onion pieces along with the garlic; sweat for a few minutes. Throw the butter in the pot to melt and then add 4 teaspoons (20 mL) of all-purpose flour and stir to make a roux. Add in the tomato paste and stir well.

Place the thigh and leg pieces back in the pot with the herb sprigs. Pour in the beer and stock to just cover the chicken by about 1 1/2 inches. Cover pot with lid or foil and place in 350ºF oven for 1.5 – 2 hours until chicken is tender.

Make Turnip Purée.

When chicken is done, take it out of the oven, pull the legs and thighs out with tongs and set aside on a lined tray. Strain out the sauce in the pot and discard solids.

Reduce sauce to desired consistency, and keep in warm bain marie.

In sauté pan, sauté the pearl onions until browned slightly.

In another pan, sauté sliced mushrooms until golden-brown.

Make Potato Chips.

To assemble: Pipe down 5 tablespoons (80 g) of Turnip Purée, place thigh on the side of the Purée and lean the leg on the thigh.

Fan out 100 g of potato chips at base of the leg leaning against it. Garnish chicken with sautéed pearl onions and sliced mushrooms. Finish with sauce and crispy bacon strips, paprika and thyme as garnish.

While chicken is in oven, boil turnip in beer and water until tender. Mill it using food mill or grinder, add in the brown sugar and the butter mix until smooth. Season to taste and keep in warm place.

Deep fry potato slices and toss in seasoning and thyme.

Lay bacon strips on lined sheet and bake until crispy; keep in warm place.