Sticky Chicken

By Harleygirl

Ingredients

• 1 (3 lb) frying chicken, cut up into 8 pieces
• 3 tablespoons essence, recipe follows
• 1 cup all purpose flour
• 1/2 cup vegetale oil
• 2 cups sliced yellow onions
• 1 cup sliced bell peppers
• 1 cup sliced celery
• 1 tablespoon chopped garlic
• 1/2 teaspoon dried thyme leaves
• 12 ounces dark beer
• 2 bay leaves
• 2 cups chicked stock 2 tablespoons chopped parsley leaves
• steaed rice, for serving

Details

Servings 4

Preparation

Step 1

1 Season the chicken generously with 2 tablespoons of essence. Add the other tablespoon of the essence to the cup o flour. Place the flour in a 1-gallon plastic bag. Shake the bag well to thoroughly coat the chicken with the flour. Remove the chicken from the bag and place on a plate to dry. Reserve the flour.
2 Heat the 1/2 cup of oil in a large skillet or dutch oven to 320 degrees. Brown the chicken in 2 batches, cooking for 4 minutes on each side. Reserve the chicken on a plate lined with an asorbent cloth.
3 Reduce the heat to medium. Add the onions, peppers and celery to the hot oil and cook, covered, for 5 minutes, stirring occasionally to prevent sticking. Add the garlic and thyme and cook for 1 minute. Add 3 tablespoons of the rserved flour to the pan and stir well. If the vegetables still have an oily apperance, add more flour, up to 2 more tablespoons. Cook for 3 minutes stirring to prevent burning. Add the beer and cook for 2 minutes. Add the bay leaves and stock and bring to a simmer. Return the chicken to the pan and cover. Simmer gently for 30 minutes or until the chicken begins to pull away from the bone.
4 Using a slotted spoon, place the chicken in a serving dish. Sprinkly with chopped parsley and serve immediately with steamed rice.