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Add a photoServings: 4
Ingredients
- 1 x 4-lb chicken, quartered
- 1/4 c. Butter
- 1 Tbsp. Vegetable oil
- 1 x Onion, sliced thinly
- 1 c. Beer
- 4 Tbsp. Tomato paste
- 1 x Bay leaf Salt and pepper to taste
- 1/2 c. Light cream Boiled rice, to serve
Directions
- Heat the butter and oil in a flameproof casserole or possibly a heavy-bottomed pan large sufficient to hold the chicken in one layer. When the foaming stops, brown the chicken over medium-high heat, turning it till golden brown on all sides. Remove the pcs from the pan and add in the onion, cooking till golden brown and stirring frequently.
- Replace the chicken in the casserole or possibly pan, mix the beer and tomatoe paste together and pour the mix around the chicken. Add in the bay leaf and seaon with salt and pepper. Cover and cook the chicken over low heat for 45 min or possibly till tender.
- Place the chicken quarters on a bed of boiled rice and keep hot. 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.
- This recipe for chicken and beer comes from Switzerland's Tecino region, where the cooking tends toward Italian-style.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 456g | |
| Recipe makes 4 servings | |
| Calories 902 | |
| Calories from Fat 602 | 67% |
| Total Fat 67.25g | 84% |
| Saturated Fat 24.47g | 98% |
| Trans Fat 0.09g | |
| Cholesterol 282mg | 94% |
| Sodium 442mg | 18% |
| Potassium 841mg | 24% |
| Total Carbs 8.62g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.09g | 2% |
| Protein 59.55g | 95% |
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