Steph's Smothered Chicken

This is a recipe that appeared in our local paper that's a favorite of mine. I usually use whatever chicken I have on hand and I substitute chicken broth for the beer but it still tastes great. A real comfort-food meal.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 4  chicken breasts
• 6  chicken legs
•  flour
•  olive oil
• 2  medium sweet onions, sliced
• 2 (12 ounce) cans beer
• 8  ounces  sliced portabella mushrooms
• 1 (10 ounce) can  cream of celery soup
• 1  cup half-and-half
• 6  splashes soy sauce
•  hot cooked rice

Directions

1. Heat oil in large frying pan or dutch oven. Dust chicken in the flour and brown a few minutes on each side. Set aside.
2. Saute onion slices in pan drippings for 5 minutes, then add mushrooms and saute until browned. Stir in beer and soy sauce. Add chicken back to the pan. Simmer covered for 30 minutes and then stir in the soup. Simmer for 15 minutes more covered. Stir in the half and half. cover and turn off the heat. Let stand for 10 minutes.
3. Serve over hot rice.