Beer-Smothered Chicken
Tender chicken simmered in a creamy beer sauce with vegetables, perfect served over rice.
Equipment
- Large skillet
- Knife
Ingredients
- 4 chicken leg-thigh quarters
- 1/2 cup flour
- 2 garlic cloves
- 1/4 cup vegetable oil
- 1 small onion
- 1/2 green bell pepper
- 2 bottles nonalcoholic beer
- 1 jar sliced mushrooms
- 1/4 cup soy sauce
- 1 can cream of celery soup
- 1 cup whipping cream
- Cooked rice
Instructions
- Coat the chicken pieces with flour.
- Heat oil in a skillet and sauté garlic.
- Add chicken and cook in batches until golden on both sides.
- Remove chicken and set aside.
- Cook onion and bell pepper in the same pan until tender.
- Return chicken to the pan.
- Add beer, mushrooms, and soy sauce.
- Simmer for 30 minutes.
- Stir in the soup and cook another 30 minutes.
- Add cream and heat through.
- Let rest for 5 minutes.
- Serve over cooked rice.
Notes & Wine Advice
Recipe Notes
This dish develops even more flavor when prepared ahead of time. Let it cool and gently reheat before serving. You can also substitute the nonalcoholic beer with a regular lager for a deeper flavor profile.Wine Advice
A smooth red wine such as Merlot pairs beautifully with this dish. The soft tannins and fruity notes complement the creamy sauce and savory chicken. Prefer white? A full-bodied Chardonnay also works surprisingly well and adds a fresh contrast.Nutrition values
Calories: 780 kcal | Carbohydrates: 28 g | Protein: 42 g | Fat: 48 g | Saturated Fat: 14 g | Sodium: 980 mg | Sugar: 6 g