Chicken waterzooi stew

4 stalks celery (julienned)
4 medium carrots (julienned)
6 boneless skinless chicken breast halves
1 tbsp vegetable oil
2 tbsp unsalted butter, 3 minced shallots
1/4 pound slice mushrooms
1 large leek, thinly sliced (white part only)
1 clove minced garlic
fresh thyme (a few sprigs)
1 tbsp peppercorns (preferable rainbow)
12 ounces St. Amand French Country Ale
3 cups half and half
salt and pepper

Steam the celery and carrots for 5 minutes and set aside. Heat the oil and one tablespoon butter in a deep skillet; saute chicken until golden and juices run clear (about 4 minutes per side). Cool chicken slightly and cut crosswise into large pieces; cover with plastic wrap and set aside. Add remaining butter to pan and lightly saute the shallots, mushrooms, leek, garlic and thyme for about 5 minutes. Add the St. Amand Ale and peppercorns, increase heat and simmer for about 15 minutes till the liquid is reduced by half, stirring to loosen brown bits in the pan. Stir in half & half and simmer for 10 minutes until sauce thickens. Add chicken, celery and carrots, heat through. Add salt and pepper to taste and serve immediately. Accompany with steamed new potatoes and St. Amand French Country Ale.