Chicken in a savory caramelized onion sauce served over buttered noodles.
5 tablespoons all-purpose flour - divided use
2 pounds mixed bone-in, skinless chicken parts
1 tablespoon butter
6 medium onions (about 2 1/2 pounds), sliced into thin wedges
1/4 cup firmly packed dark brown sugar
1 cup dark beer
1 1/2 cups chicken broth
1/2 teaspoon ground cloves
2 bay leaves
1 large strip lemon peel
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
Buttered noodles for accompaniment
- Put 2 tablespoons of the flour into a large bowl and coat chicken.
- In a large, nonstick soup pot or deep skillet, melt butter over medium-high heat.
- Add chicken to the soup pot and brown well on all sides. Remove chicken and set aside.
- Add onions and brown sugar to pot, reduce heat to medium and cook for 15 to 20 minutes, stirring often, until nicely browned and sweet. Stir in remaining 3 tablespoons flour.
- Add beer, chicken broth, cloves, bay leaves and lemon peel to pot. Bring the liquid to a simmer and replace chicken. Reduce heat to very low, cover the pot and simmer for 30 minutes.
- Remove chicken and set aside while sauce simmers for 20 more minutes.
- Replace chicken and simmer until heated all the way through.
- Season with salt and pepper and sprinkle with parsley.
- Serve with buttered noodles.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.