Brewer's Chicken
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You don't taste the beer in this creamy, smooth sauce, but it imparts a subtly savory flavor.
INGREDIENTS
1 broiler-fryer chicken (2 to 2-1/2 pounds), cut up
12 small white onions; or 3 medium onions, sliced
3 tablespoons cooking oil
3/4 cup beer
1 tablespoon ketchup
1/2 teaspoon each thyme or rosemary, paprika, and salt
1 bay leaf
1/2 cup milk or half-and-half
3 tablespoons flourIn a large skillet, brown chicken and onions in oil, removing pieces as they brown. Pour off excess fat.
Add beer, ketchup, and seasonings to skillet. Stir up brown bits.
Return chicken and onions to skillet. Cover and simmer 30 to 35 minutes, or until tender.
With a slotted spoon, transfer chicken and onions to serving platter; keep warm. Boil down cooking liquid to about 1-1/2 cups.
Stir milk into flour until smooth. Add to liquid in skillet. Cook, stirring constantly, until thickened and smooth. Strain, if desired.
Makes 4 servings