Main Dishes, Poultry

Beer-Smothered Chicken

  • 4 seperated Chicken-thigh quarters
  • 1/2 cup Flour
  • 2 minced Garlic cloves
  • 1/4 cup Vegetable oil
  • 1 small diced Onions
  • 1/2 medium size diced Bell peppers
  • 2 (12 ounce) bottles Beer
  • 1 (6 ounce) jar sliced, drained Mushrooms
  • 1/4 cup Soy sauce, light
  • 1 (10 3/4 ounce) can undiluted Cream of celery soup
  • 1 cup Whipping cream
  • Hot cooked Rice,long grain brown

    • Place chicken in a large zip-top plastic bag; add flour, seal and shake to coat.

    Saute garlic in hot oil in a large skillet or large heavy saucepan. Add chicken and fry, in batches, 5 minutes on each side or until golden. Remove chicken, reserving drippings in pan. Saute 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 throughly heated. Let stand 5 minutes. Serve over rice. Yield 4 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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