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Name: Brewers Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c Butter; 1 c Beer; 1 Bay leaf; 1/2 c Light cream; 1 Onion; sliced thinly; Boiled rice; to serve; salt and pepper to taste; 1 4-lb chicken; quartered; 1 tb Vegetable oil; 4 tb Tomato paste

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INGREDIENTS

1/4 c Butter
1 c Beer
1 Bay leaf
1/2 c Light cream
1 Onion; sliced thinly
Boiled rice; to serve
salt and pepper ; to taste
1 4-lb chicken; quartered
1 tb Vegetable oil
4 tb Tomato paste

Servings

INSTRUCTIONS

Melt the butter and oil in a flameproof casserole or a heavy-bottomed pan large enough to hold the chicken in one layer. When the foaming stops, brown the chicken over medium-high heat, turning it until golden on all sides. Remove the pieces from the pan and add the onion, cooking until golden and stirring frequently. Replace the chicken in the casserole or pan, mix the beer and tomatoe paste together and pour the mixture around the chicken. Add the bay leaf and seaon with salt and pepper. Cover and cook the chicken over low heat for 45 minutes or until tender. Place the chicken quarters on a bed of boiled rice and keep warm. 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 Switzerlands Tecino region, where the cooking tends toward Italian-style.

NOTES

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Brewers Chicken

1/4 c Butter
1 c Beer
1 Bay leaf
1/2 c Light cream
1 Onion; sliced thinly
 Boiled rice; to serve
 salt and pepper to taste
1 4-lb chicken; quartered
1 tb Vegetable oil
4 tb Tomato paste

Melt the butter and oil in a flameproof casserole or a heavy-bottomed pan  large enough to hold the chicken in one layer. When the foaming stops,  brown the chicken over medium-high heat, turning it until golden on all  sides.  Remove the pieces from the pan and add the onion, cooking until  golden and stirring frequently.    Replace the chicken in the casserole or pan, mix the beer and tomatoe paste  together and pour the mixture around the chicken. Add the bay leaf and  seaon with salt and pepper. Cover and cook the chicken over low heat for 45  minutes or until tender.    Place the chicken quarters on a bed of boiled rice and keep warm. 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 Switzerlands Tecino region,  where the cooking tends toward Italian-style.

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Nutrition

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Serving Size: 1 Serving (332g)
Recipe Makes: 4 Servings

Calories: 596
Calories from Fat: 491 (82%)

Amt Per Serving		% DV

	Total Fat 54.6g	73 %
	Saturated Fat 32.7g	164 %
	Monounsaturated Fat 16.2g
	Polyunsanturated Fat 2.7g
Cholesterol 169.1mg		52 %
Sodium 594.8mg		21 %
Potassium 773.7mg		20 %
Total Carbohydrate 19.1g		6 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 17g
Protein 8.2g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 596

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