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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I have no idea where the original recipe came from, but I found a hand-written version in some old notebooks of mine. I tried it and think it's pretty good. Ingredients:
1 tablespoon vegetable oil |
1 (3 1/2 lb) whole chickens, cut up, skin removed |
3 large onions, thinly sliced |
2 tablespoons all-purpose flour |
12 fluid ounces beer or 12 fluid ounces non-alcoholic beer or 12 fluid ounces ginger ale |
1 small bay leaf |
2 teaspoons brown sugar |
3/4 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon fresh coarse ground black pepper |
2 tablespoons white wine vinegar |
Directions:
1. In a 12-inch skillet, heat oil over medium-high heat until very hot.
2. Add chicken pieces and cook until browned on all sides. Transfer chicken to a large plate, using a slotted spoon.
3. Add onions to skillet and cook over medium heat, stirring occasionally, until tender and lightly browned. Transfer onions to plate with chicken, using a slotted spoon.
4. Stir flour into drippings in the skillet until blended. Cook over medium heat, stirring constantly, until flour is dark brown.
5. Gradually stir in beer, and cook until sauce boils and thickens slightly, stirring constantly.
6. Stir in bay leaf, brown sugar, salt, thyme, and pepper.
7. Return chicken and onions to skillet; heat to boiling over high heat.
8. Reduce heat to low; cover and simmer for 30 minutes or until chicken is fork-tender.
9. Skim fat from sauce in skillet. Discard bay leaf. Stir in wine vinegar.
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