Makes 4 servings :
- 2 Chickens
- 1 bottle Petrus Triple Ale 8.4 oz.
- 1 six oz. can of tuna
- 1 lemon
- 1 carrot cut in small pieces
- 1 celery stalk cut in small pieces
- 1 onion, spiked with 2 cloves
- 2 cloves garlic
- 1 laurel-leave, and parsley
- 1 (or 2 – depending taste) tea spoon of Heinz hot ketchup
- 1 teaspoon of mustard
- Worcestershire sauce
- 2 tablespoons of olive oil
- Corn starch
- pepper and salt

How to prepare:
Clean the chickens, get rid of the skin, and cut to big pieces: keep the legs and the breasts. Discard the carcass.

Fry the garlic in the oil. Take the garlic back out of the deep pan. Fry the chicken pieces in the same pan on all sizes until brown. Bring heat to medium.

Break up the tuna and add it into the pan together with the spiked onion, the laurel-leave, some parsley, the celery and the carrot pieces. Squeeze the lemon juice over it, and finally pour the bottle of Petrus Triple on top. Turn heat to medium low, and leave to simmer slowly until the chicken is done.

Take the chicken out of the pan, and keep it warm in the oven. Avoid drying them out! Take the onion, the laurel-leaf and the parsley out of the pan and discard. Leave the carrots and the celery. Add the mustard, the hot ketchup and 12 drops of Worcesterhire sauce. Stir and add a bit of the corn starch to thicken the sauce, if too liquid. Add pepper and salt to taste.

Serve:
Put pieces of chicken on individual plates, divide sauce over it, and garnish with some parsley. Serve with French fries (rise, or plain potatoes), and a salad. Don't forget a glass of Petrus Triple Ale for all.. Cheers!