Chicken with garlic, olives and Saison Ale

SERVES 4

1 chicken (about 1.6 kg–1.8 kg/ 3 lb 8 oz–4 lb)

plain (all-purpose) flour, for dusting

pinch of ground cumin

pinch of lemon pepper

pinch of cayenne pepper

olive oil

8 garlic cloves, peeled

8 French shallots, peeled

4–5 anchovy fillets

375 ml (13 fl oz/1½ cups) Beechworth Brewers Saison (a spicy farmhouse ale)

375 ml (13 fl oz/1½ cups) chicken stock

12 kalamata olives

6 thyme sprigs

4 bay leaves

Cut the chicken into 10 pieces. The best way to do this is to cut the chicken in half lengthways, then cut the wings from the body. Remove the legs and thighs, separating the two and, last, cut the breast piece in half, keeping it on the bone.

Season the flour with the cumin, lemon pepper, cayenne pepper and some salt and pepper. Coat the chicken pieces in the seasoned flour and dust off the excess. Heat a large deep frying pan over medium heat. Add a splash of oil and cook the garlic cloves and shallots until slightly coloured, then remove from the pan. Add the anchovies and cook until melted, then add the chicken pieces and brown on all sides. Once the chicken is browned, pour in the beer and chicken stock and bring to a boil then add the olives, thyme and bay leaves and return the garlic and shallots to the pan. Reduce the heat to low and cook, covered, for about an hour.

When the 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 the chicken and shallots accompanied by asparagus, broccoli, some roasted potatoes and the sauce.

Good bottleshops are now selling local and internationally made saisons. Keep an eye out for Saison Du Pont. It is a great beer.