I had a hankering for beer the other day. And onions.... Yummy... I used chicken breasts, but you could use thighs or legs if you prefer dark meat. This is really easy to put together, and it satisfied my need for beer! I drank a Capitol Supper Club while cooking too... Enjoy!!
1 1/4 lb boneless skinless chicken breast
3 strips of center cut bacon, diced
12 oz beer (I used Capitol Supper Club)
1 large onion, sliced
2 cloves of garlic, minced
2 Tbl brown sugar
1 Tbl olive oil
1 Tbl butter
1/4 flour, for dredging
1/2 cup beef broth
2 bay leafs
salt and pepper, to taste
Saute bacon in a large skillet till crisp. Remove and set aside. Season chicken with salt and pepper. Dredge, both sides, in flour. Add butter and oil to skillet that was used to cook the bacon in. Place chicken into pan and brown both sides. Add sliced onion, beer, beef broth, garlic, sugar, and bay leaf. Simmer for 30-35 minutes. Plate chicken and top with onion beer sauce. Garnish with fresh parsley.
Labels: beer, chicken, original recipe