Super Bowl of Beer Drinker's Chicken Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Chicken / Poultry

Super Bowl of Beer Drinker's Chicken

From Dorothy McNett's Recipe book at Serve this in a bowl (or a hollowed out round loaf of bread) and it becomes a super bowl!

6-8 cloves garlic, thinly sliced
2 onions, thinly sliced
6 tablespoons unsalted butter
3-4 tablespoons extra virgin olive oil
3-4 pounds cut up chicken pieces, your choice
1/2 cup all purpose unbleached organic flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
2 cups beer
1 cup heavy cream, if desired (it makes the sauce, but is optional)

Preheat oven to 350 degrees. In heavy bottomed large saute pan or Dutch oven, cook the garlic and onion slices in the butter and oil until golden. Scoop out the onions and garlic and set aside for the sauce. In meantime, sprinkle chicken with flour, salt and pepper. Saute chicken pieces in the remaining oil in the hot pan for about 15 minutes, turning to brown all sides. Pour beer over the chicken and bake for about 1 hour, occasionally basting with the juices. (If your saute pan is not large enough, transfer chicken to a deep casserole and continue on). When chicken is done, puree the garlic and onion mixture in food processor or blender, or just smash it as much as possible with a masher. Add the cream, if using, and whirl to make a smooth sauce. Microwave the sauce in a glass measuring cup about 1 minute to warm, and then pour this over the chicken and serve, along with bread slices for dipping and dunking.

Recipe created 2006-02-03.

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