Recipe by papergoddess
Tasty, tangy recipe for rabbit or chicken. Hey, it all tastes like chicken, right?
Top Review by Mille®
This chicken was beyond fall-off-the-bone – it was so exquisitely tender that it was difficult to spear bite-size pieces with a fork. Due to medical necessity, I seasoned it with sage (which I pulverized in a mortar and pestle) and pepper instead of salt and pepper. The instructions were not clear as to whether the pieces should be browned to a light golden brown or to a dark, almost crispy, brown and so I did half of each – made no difference because both were mouth-watering. I used a strong English brown ale, only because of American “beer”’s close resemblance to H2O. The end result was a taste of well-blended flavours, ever so slightly nutty and not too sweet at all.
- 907.18-1133.98 g dressed rabbit or 907.18-1133.98 g broiler-fryer chickens, cut up
- 29.58 ml olive oil
- 3 medium potatoes, peeled and halved
- 3-4 carrots, peeled and bias-cut in 1 inch pieces
- 1 onion, thinly sliced
- 236.59 ml beer
- 59.14 ml chili sauce
- 14.79 ml brown sugar
- 1 garlic clove, minced
- 78.07 ml cold water
- 44.37 ml all-purpose flour
- 2.46 ml salt
- paprika (to garnish) (optional)
- parsley (to garnish) (optional)
Directions See How It's Made
- In a crock-pot, place potatoes, carrots and onion.
- Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables.
- Combine beer, chili sauce,, brown sugar, and garlic; pour over meat.
- Cover and cook on high heat setting for 3 1/2- 4 hours.
- Remove meat and drain vegetables.
- Measure cooking liquid and add beer, water, or broth to make 1 1/2 cups.
- Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot.
- Mix 1/3 cup water with 3 tbs flour in a gravy shaker or jar and shake until smooth.
- Stir into reserved liquid; cook, stirring constantly until thickened.
- Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired.
- Note: This can be baked in an oven-proof casserole rather than a crock-pot.
- Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tender.