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1
Chicken -- Add the buttermilk and cayenne to a large baggie and toss in the chicken. Let marinade over night or just for the day. Bring the chicken to room temperature.
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2
Dredge -- Mix the flour with plenty of salt and pepper and transfer to a pie plate or small pan and dredge the chicken in the flour mixture. Make sure to shake off any excess buttermilk. Set off to the side on a small plate or baking rack. You want the chicken to set 10-15 minutes to dry off a bit before you saute it.
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3
Saute -- Add the olive oil, enough to cover the bottom of the pan and bring to medium high heat. Saute the chicken on each side until golden brown. Once the chicken is nice and brown, remove to a plate lined with a paper towel.
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4
Then to the same pan, add in the onion and cook on medium heat just a couple of minutes. Then add in the garlic and stir well. You don't want the garlic to burn.
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5
Sauce -- Deglaze the pan with the beer scraping up all the bits. Then add in the chicken broth, bay leaf and thyme and reduce to medium low heat and cook for 5 minutes. Check for any seasoning, remember that the chicken is seasoned and you can always re-season later. Then add the chicken back in and make sure there is enough liquid. You can add a bit more chicken broth if necessary. Cover and cook about 30-40 minutes until every thing is tender and the chicken is almost falling apart.
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6
Finish -- Remove the chicken, thyme sprigs and bay leaf, but leave the onions and reduce the sauce on medium heat for 5 minutes uncovered. Add in a slurry of 1 teaspoon corn starch and water to slightly thicken the sauce. You may need a bit more, but it is hard to say depending on how much liquid remains. Thicken to a nice gravy consistency.
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7
Add in the parsley and once again check again for seasoning (salt and pepper) and then serve.
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8
Serve -- Mashed potatoes or rice is perfect and sauteed spinach are my favorites. The gravy is wonderful over the chicken and spuds. ENJOY!
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9
NOTE: Time does not include marinating.
