Prep. Time 15 mins
Cooking Time 30 - 35 mins
Yields 4 servings
1 2 lb to 3 lb (1 to 1.5 kg) chicken, cut into pieces
2 tbsp (30 ml) flour
1 tbsp (15 ml) paprika
1 tbsp (15 ml) ground thyme
2 tbsp (30 ml) oil
2 tbsp (28.4 g) butter
1 large onion, chopped
2 garlic cloves, chopped
1 1/3 cup (325 ml) strong brown beer
1/3 cup (75 g) whipping cream 35 %
Instructions In bowl, mix flour, paprika and thyme. Season to taste with salt and pepper. Generously coat each chicken piece with mixture.
In skillet, cook chicken in oil and butter over medium heat for 10 to 15 minutes, turning from time to time. Add onion and garlic and continue cooking for 5 minutes while stirring. Adjust seasoning and mix well. Stir in half the beer, cover and simmer over medium-low heat for 15 minutes.
Remove chicken pieces from skillet and set aside, keeping warm. Pour remaining beer in skillet while scraping bottom with spatula. Return chicken into skillet and warm for 4 minutes. Remove skillet from heat and stir in cream. Mix well and serve with cooking juice, sauté mushrooms and basmati rice.
Per serving Energy: 603 Calories
Protein: 62 g
Carbohydrate: 13 g
Fat: 30 g
Calcium: 7 % / 75 mg