Beer Chicken with Belgian Blanche from De Fino Brewery
Ingredients:

1 whole chicken (about 1.5 kg), cut into pieces
500 ml of Belgian Blanche Caesar beer from the De Fino brewery
2 medium onions, thinly sliced
3 cloves garlic, minced
2 carrots, sliced
2 celery ribs, chopped
200g mushrooms, sliced
2 tablespoons olive oil
1 sprig of fresh rosemary
2 bay leaves
Salt and pepper to taste
1 tablespoon flour (optional, to thicken the sauce)
Chopped fresh parsley for garnish

Chicken Preparation:

Rinse and dry the chicken pieces. Season them with salt and pepper on both sides.
Brown the Chicken:

In a large saucepan or skillet, heat the olive oil over medium-high heat.
Add the chicken pieces and sear on all sides until golden brown. Remove the chicken from the pan and set aside.
Cooking Vegetables:

In the same pan, add the sliced ​​onions and minced garlic. Cook for about 5 minutes, until the onions become transparent.
Add the carrots, celery and mushrooms. Continue cooking for another 5 minutes, stirring occasionally.
Adding Beer:

Return the chicken pieces to the pan with the vegetables.
Pour in the Belgian Blanche Caesar beer, making sure the chicken is at least partially covered.
Add the rosemary and bay leaves. Bring to a boil.
Slow Cooking:

Reduce the heat to low, cover the pan and simmer for about 45-60 minutes, or until the chicken is cooked through and tender.
Thicken the Sauce (optional):

If the sauce is too thin, you can thicken it. Remove the chicken pieces from the pan and set aside.
Dissolve the flour in a little water and add it to the sauce. Mix well and cook for a few minutes until the sauce thickens.
Return the chicken to the pan and stir to coat the pieces with the thickened sauce.
Serve:

Arrange the chicken on a serving platter and garnish with chopped fresh parsley.
Serve hot, accompanied by crusty bread or rice to best enjoy the delicious beer sauce.
This dish is perfect for a family dinner or an evening with friends, accompanied by a glass of the same Belgian Blanche Caesar. Enjoy!