CHICKEN IN BEER

By Clarabell

Ingredients

• salad oil
• 3 large onions, cut into 1/4 inch thick slices
• 1 3 pound broiler-fryer, cut into 10 serving pieces
• 1 T all-purpose flour
• 1/4 t pepper
• 1 12 ounce can beer
• 1 t dry mustard
• 1/4 c sliced, blanched almonds, toasted for garnish
• 1 T chopped parsley for garnish

Preparation

Step 1

In 12 inch skillet over medium heat, in 2 T hot salad oil, cook onions until tender and lightly browned, stirring occasionally. With slotted spoon, remove onions to small bowl.

Meanwhile, in large bowl, toss chicken pieces with flour, pepper, and 1/2 t salt.

To drippings remaining in skillet, add 1 T salad oil. Over medium high heat, cook chicken until browned on all sides, removing pieces to plate as they brown. Return chicken and onions to skillet. Add beer and dry mustard, stirring to loosen brown bits from bottom of skillet; heat to boiling. Reduce heat to medium; cook, uncovered, 15 minutes, turning chicken pieces and stirring occasionally.

To serve, skim fat from liquid in skillet. Garnish with toasted almonds and chopped parsley. Makes 4 servings. About 545 calories per serving.