Chicken With Beer Batter Onion Rings

1. 1

   Preheat the oven to 425u00b0F.

2. 2

   Heat oil in a large skillet on medium heat. Add chicken; cook for 2 mins each side or until browned. Transfer to a roasting pan. Sprinkle with thyme. Season with salt. Bake for 10 mins or until cooked through. Cover with foil. Let stand for 5 mins.

3. 3

   For the gravy, finely chop 1 of the onions. Add chopped onion, garlic and bay leaves to the skillet; cook and stir for 2 mins or until almost soft. Add flour; cook and stir for 1 min or until combined. Whisk in 3/4 of the beer and the stock. Bring to a simmer. Simmer, stirring occasionally, for 3 mins or until gravy thickens slightly. Strain through a sieve into a medium bowl. Discard flavorings. Cover surface directly with plastic wrap to prevent a skin forming. Set aside.

4. 4

   Meanwhile, for the onion rings, heat additional oil in a heavy-bottomed saucepan on medium heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Whisk remaining beer, 2 tbsp of the self-rising flour and a pinch of salt in a bowl. Cut remaining onions into 1/8 inch-thick rings. Place remaining flour in a bowl. Add onion rings; toss to coat, shaking away excess. Dip coated rings into beer batter to coat lightly, draining off excess.

5. 5

   Deep-fry onion rings, in batches, for 2 mins or until golden. Using a slotted spoon, transfer to paper towels.

6. 6

   Divide chicken, onion rings, mashed potato and gravy among serving plates. Serve sprinkled with parsley.

* Per serving · 4 servings · Values may vary.