Brewer's Chicken Recipe

1. 1

   Heat the butter and oil in a flameproof casserole or possibly a heavy-bottomed pan large sufficient to hold the chicken in one layer.

2. 2

   When the foaming stops, brown the chicken over medium-high heat, turning it till golden brown on all sides.

3. 3

   Remove the pcs from the pan and add in the onion, cooking till golden brown and stirring frequently.

4. 4

   Replace the chicken in the casserole or possibly pan, mix the beer and tomatoe paste together and pour the mix around the chicken.

5. 5

   Add in the bay leaf and seaon with salt and pepper.

6. 6

   Cover and cook the chicken over low heat for 45 min or possibly till tender.

7. 7

   Place the chicken quarters on a bed of boiled rice and keep hot.

8. 8

   Skim off any fat from the cooking liquid, stir in the cream and reheat without letting it boil, then pour it over the chicken and rice and serve.

9. 9

   This recipe for chicken and beer comes from Switzerland's Tecino region, where the cooking tends toward Italian-style.

* Per serving · 4 servings · Values may vary.

No additional tips available.