Tasty chicken cooked in beer

RECIPE FINDER

October 04, 2006|By Julie Rothman | Julie Rothman,Special to the Sun

Lisa Lemanski from Easthampton, Mass., was looking for a recipe for chicken cooked with beer. Patricia Butrow from Baltimore sent in her recipe. It calls for a whole chicken cut up, but it could be made using any parts of the chicken you prefer. I made mine using breast pieces only. Start to finish, the recipe took about an hour to prepare, and the result was tasty and succulent. Butrow says she likes to pair the chicken with rice, steamed string beans, apple cider and toasted rye bread. This hearty meal would certainly make a lovely family supper but would be equally fit to serve for company.

Chicken with Beer

Serves 4

6 slices bacon

one 3-pound chicken, cut up

2 cups onions, thinly sliced

1/2 cup carrots, thinly sliced

1 garlic clove, crushed

12 ounces beer

1 tablespoon cider vinegar

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon ground thyme

1/4 teaspoon rosemary

1/8 teaspoon black pepper

2 tablespoons flour

3 tablespoons water

In a large skillet cook the bacon slices until crisp. Remove and drain on paper towel. Add the chicken pieces to bacon drippings and cook until well-browned on all sides (about 10 minutes). Remove chicken from pan and set aside. Add sliced onions, carrots and garlic to remaining drippings. Saute, stirring frequently, 5 minutes, or until onion becomes translucent. Discard any excess fat that can be skimmed off. Add beer, cider vinegar, salt, sugar, thyme, rosemary and black pepper. Heat over high heat until the sauce bubbles. Return chicken to skillet. Reduce heat; cover and simmer for 30 to 35 minutes, until chicken is tender. Remove chicken to serving platter.

Skim off excess fat if possible. (Drag a paper towel over top of the dish and fat should adhere to it.)

Mix together flour and water until smooth, then add to skillet. Cook until sauce thickens.

Pour sauce over chicken and serve with the crispy bacon pieces in a separate dish on the side.

Per serving: 508 calories, 47 grams protein, 28 grams fat, 8 grams saturated fat, 14 grams carbohydrate, 2 grams fiber, 144 milligrams cholesterol, 943 milligrams sodium

RECIPE REQUESTS

Shirley Doran of Queenstown is looking for a recipe for Sweet Potato Puffs that her mother used to make. They were made with mashed sweet potatoes with a marshmallow in the center, rolled in corn flakes and fried.

Jareene Barkdoll of Baltimore would like a recipe for a "truly tasty" dish that uses canned salmon.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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