Eric's Red Chicken Lyonaisse

Gord made Eric's Red Chicken Lyonaisse for supper tonight ... he found it in Cooking With Beer: Favourites of Newfoundland & Labrador.

1 whole chicken, quartered
3 1/2 lbs sliced potatoes
3 Tbsp butter
10 oz diced bacon or ham (he used bacon)
2 oz chopped fresh herbs (he used basil)
1 large sliced onion
2 carrots sliced lengthwise
1 cup red beer (he used Rickards Red)
Salt and pepper

In a casserole dish, put down a layer of sliced potatoes. Gord used a lasagne pan lined with parchment paper. Then lay the chicken over the top.

Add the bacon, onions and carrots.

Season with the herbs, salt and pepper, then pour the beer over top.

There was left over beer so Gord drank it.

Top this with another layer of sliced potatoes and pour the melted butter over top.

Cover and bake at 350F for an hour.

Remove the cover for the last 20 minutes to allow the potatoes to brown.

Ta da!

It was delicious!

I'd let Gord make this again :)