2kg of Chicken pieces
1 Stubbie of Coopers Pale Ale (375 ml of your Fave Beer)
1 Cup of Chicken Stock
2 Sliced Onions
250 Grams of Swiss Brown Mushrooms sliced
YIAH Porcini Specialty Salt
YIAH Intense Garlic Infused Olive Oil
2 Tablespoons of Cornflour dissolved in 1/2 Cup of water

Preheat the oven to 180 C. Pat the chicken dry with paper towel. Sprinkle with Porcini Salt. I use an oven roasting dish that is from stovetop to oven (Chefs Toolbox Roasting Pan) heat the roaster on medium to high heat and add a splash of Garlic Oil. Add the Onions and sauté for a few minutes. Add the Mushrooms and sauté for a few minutes until the onion starts to caramelise. Set aside and add the Chicken. Brown the Chicken on all sides. Reduce the heat and add the Chicken Stock and Beer. Place into the oven for approx an hour or until Chicken is tender and falling off the bone. Remove the chicken and wrap in foil while you make your gravy. Place the roaster back on the stove top. Add the corn flour to pan juices and stir while it thickens!

DELICIOUS!