Beer-Smothered Chicken
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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