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Serve the chicken accompanied with asparagus, broccoli, some roasted potatoes and the sauce.


  • 2 Chicken Maryland

  • 2 wings

  • 4-5 anchovies

  • 8 cloves of garlic peeled and left whole

  • 12 kalamata olives

  • 8 eschallots

  • 6 sprigs of thyme

  • 4 bay leaves

  • 3/4 cup Chimay White Belgian Ale

  • 2 cups Chicken stock

  • Flour seasoned with salt, pepper, cumin, lemon pepper and cayenne pepper

  • Olive oil


  • 1.

    Drench chicken in seasoned flour and dust off excess.

  • 2.

    Add olive oil to hot pan and put in the garlic cloves and cook until slightly colored then remove from the pan.

  • 3.

    Add the anchovies and cook until melted then add the chicken pieces and brown.

  • 4.

    Add white wine and cook off the alcohol then add the chicken stock, olives, thyme, bay leaves and garlic.

  • 5.

    Turn heat to low and cook covered for about an hour.

  • 6.

    When chicken is cooked remove from the pan and keep warm.

  • 7.

    Return the pan to a high heat and reduce the sauce.

  • 8.

    Using the back of your wooden spoon, mash the whole cloves of garlic so that they mix into the sauce thickening it also.

  • 9.

    When the sauce is at a consistency you are please with serve.

  • 10.

    Serve the chicken accompanied with asparagus, broccoli, some roasted potatoes and the sauce.

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Posted by MercReport
Unfortunately who ever wrote this recipe for the website forgot to include the eschallots in the method. They are added to a hot pan with the garlic and cooked until lightly browned then the garlic and the eschallots are removed from the pan and set aside whilst the anchovies cook and then the chicken browned. The browned garlic and eschallots are added back into the pan after the beer and stock have been added. At the end of the cooking everything is removed from the sauce except the garlic and eschallots which are then smashed, squashed, squished or blitzed so they thicken the sauce. Cheers