This lovely recipe comes from The Grey High School’s Cookery Book Published in Port Elizabeth, South Africa 1993 .
A fine chicken sauce served on a bed of rice, pasta or mash.
Note: Chickens render so much fat today that it is no longer necessary to add any oil.
Be careful not to add too much beer as this will turn the dish bitter. Add only according to own taste. You may use dried or fresh herbs.
Tip: To keep the strength of your garlic you may wish to add it toward the end of cooking, as garlic tends to weaken in strength as it cooks.
If adding soup powder. Mix with a bit of milk for a better flavour and colour.
1 whole cooked chicken
200ml tin of mushroom soup or 2 packets of mushroom soup powder
1 handful coarsely chopped mushrooms
1 medium - large onion, finely chopped
4 garlic cloves, crushed
Pinch of rosemary
Some fresh parsley
Black pepper, freshly ground
Lemon juice, freshly squeezed to taste
Aromat Seasoning (plain), to taste (may replace with salt if out of stock)
Salt to taste
Divide chicken into portions and place in bowl. Slash chicken so marinade can penetrate and pour over your beer.
Prepare other ingredients whilst chicken absorbs the beer and when ready to cook, pour off any excess beer and set aside to add later.
In a large flat saucepan or pan, simmer onions in water, together with garlic.
Add mushrooms to soften only.
Add rosemary, chicken and just enough beer to taste.
Add mushroom soup, following instructions on package if using the powder, together with salt, pepper, lemon juice and seasoning to taste.
Simmer 30 minutes, partially covered. Do not boil.
If too thick, you may thin out with a bit of full cream milk.