Recipe by JenSmith
I have no idea where the original recipe came from, but I found a hand-written version in some old notebooks of mine. I tried it and think it's pretty good.
- 1 tablespoon vegetable oil
- 1 (3 1/2 lb) whole chickens, cut up, skin removed
- 3 large onions, thinly sliced
- 2 tablespoons all-purpose flour
- 12 fluid ounces beer or 12 fluid ounces non-alcoholic beer or 12 fluid ounces ginger ale
- 1 small bay leaf
- 2 teaspoons brown sugar
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon fresh coarse ground black pepper
- 2 tablespoons white wine vinegar
Directions See How It's Made
- In a 12-inch skillet, heat oil over medium-high heat until very hot.
- Add chicken pieces and cook until browned on all sides. Transfer chicken to a large plate, using a slotted spoon.
- Add onions to skillet and cook over medium heat, stirring occasionally, until tender and lightly browned. Transfer onions to plate with chicken, using a slotted spoon.
- Stir flour into drippings in the skillet until blended. Cook over medium heat, stirring constantly, until flour is dark brown.
- Gradually stir in beer, and cook until sauce boils and thickens slightly, stirring constantly.
- Stir in bay leaf, brown sugar, salt, thyme, and pepper.
- Return chicken and onions to skillet; heat to boiling over high heat.
- Reduce heat to low; cover and simmer for 30 minutes or until chicken is fork-tender.
- Skim fat from sauce in skillet. Discard bay leaf. Stir in wine vinegar.