Beer-Smothered Chicken

Beer-Smothered Chicken

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Ingrediënten

Makes 4 servings / Prep: 15 min.; Cook: 1 hr., 30 min.; Stand: 5 min.

  • 4 chicken leg-thigh quarters about 2 pounds, separated
  • ½ cup all-purpose flour
  • 2 garlic cloves minced
  • ¼ cup vegetable oil
  • 1 small onion diced
  • ½ medium-size green bell pepper diced
  • 2 12-ounce bottles nonalcoholic beer
  • 1 6-ounce jar sliced mushrooms, drained
  • ¼ cup lite soy sauce
  • 1 10¾-ounce can cream of celery soup, undiluted
  • 1 cup whipping cream
  • Hot cooked rice

Instructies

  • Place chicken pieces in a large freezer bag; add flour, and seal.
  • Shake to coat.
  • Sauté garlic in hot oil in a large skillet.
  • Add chicken, and fry, in batches, 5 minutes on each side or until golden brown.
  • Remove chicken, reserving drippings in skillet.
  • Sauté onion and bell pepper in drippings 5 minutes or until tender; add chicken, beer, mushrooms, and soy sauce.
  • Cook over medium heat for 30 minutes.
  • Stir in soup; cook, stirring occasionally, 30 more minutes.
  • Add whipping cream; cook until thoroughly heated.
  • Let stand 5 minutes.
  • Serve over hot cooked rice.
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Recipe Category Chicken

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