Poulettes a La Biere

8 servings

¼ cup (1/2 stick) unsalted butter
¼ cup vegetable oil
4 Rock Cornish hens, split in half
8 large shallots
3 ounces (6 tablespoons) gin
2 tablespoons flour
1 quart beer
1 teaspoon crushed dried herbs (bay leaf, rosemary, tarragon and thyme) or bouquet garni
1 pound mushrooms, sliced
1 cup sour cream, room temperature

Serve with rice

In large skillet or sauté pan, melt butter with oil over medium-high heat. Add hens and sauté until thoroughly browned. Remove and keep warm. Add shallots and sauté until lightly golden. Drain off all but 1 tablespoon fat. Return hens to skillet and flame with gin. Remove hens.

Dissolve flour in ½ cup beer. Slowly add to skillet, stirring until well blended. Add remaining beer and herbs and bring to simmer. Return hens and coat with sauce. Cover and simmer until meat is tender, about 45 minutes. Remove and keep warm.

Increase heat to high and cook until sauce is reduced by ½, stirring occasionally. Reduce heat, add mushrooms and let simmer 10 minutes. Remove from heat and stir in sour cream. Return hens to pan and coat with sauce. Serve over rice.