Tony affectionately known as Mango sells mangoes on Sydney’s roadsides. During off season you’ll find Mango sampling a cold ale down at the local. Tony developed this recipe with partner Leanne. It’s full of flavour and easy on the pocket, leaving more money for…you guessed it… beer.
1 tbsp olive oil
1 chicken, skinned, cut into rough pieces
50 gm plain flour, gluten free
4 potatoes, diced
2 carrots, diced
1/2 white cabbage, chopped
1 parsnip, chopped
6 brussel sprouts, halved
400 ml beef stock
400 ml guinness stout
2 tsps brown sugar
2 tsps gluten free cornflower, dissolved in 2
tsps water
salt and pepper to taste
- Rub chicken pieces well with salt and pepper.
- Coat chicken with flour and rest for10 minutes.
- In large inner pot, heat oil; add chicken and brown on all sides, remove and rest.
- Add potatoes, carrots, cabbage, turnip and sprouts to pot, stir well.
- Return chicken to pot and place on top of vegetables.
- Add stock and beer to pot, pouring over vegetables and chicken.
- Combine sugar and cornflower into a mixture and add to pot, stirring well.
- Bring pot to boil and simmer for 20 minutes.
- Transfer pot to Ecopot, with lid on.
- Cooking time 2 hours.
HINT … For thicker consistency, add 1/2 cup rice during simmering time. Mango suggests dish is best served on a bed of sweet potato mash with a side serve of fresh garden salad… and a coldie.