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Coq au Steam Whistle Pilsner

Submitted by Dustin Galick & Dan Bureau as part of the Canadore Cooking Challenge 2012. 

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 the large onion pieces, along with the garlic, sweat for a few minutes, throw the butter in the pot to melt and then add 20 ml of a.p flour, stir to make a roux then add in the tomato paste and stir well,then place the thigh and leg pieces back in the pot, with the herb sprigs, pour in the beer, and the stock to just enough to cover the chicken by and about an inch and a half, cover pot with lid or foil and place in 350F oven for 1.5-2 hours till chicken is tender

–While chicken is in oven boil turnip in beer and water til tender then mill it using food mill or grinder, add in the brown sugar and the butter mix till smooth, and season to taste, keep in warm place

–When chicken is done pull it out of the oven pull the legs and thighs out with tongs, and set aside ona lined tray, strain out the sauce in the pot and discard solids

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

–Lay bacon strips on lined sheet and bake till crispy keep in warm place

–In saute pan saute the pearl onions till browned slightly

–In another pan saute sliced mushrooms till golden browned

–Deep fry potatoes and toss in seasoning and thyme

To assemble:

Pipe down 80 g of turnip puree place thigh on the side of the puree and lean the leg on the thigh

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