Beer-Smothered Chicken

Name: Beer-Smothered Chicken
Ingredients: 4 chicken leg-thigh quarters (about 2 pounds), separated; 1/2 cup all-purpose flour; 2 garlic cloves, minced; 1/4 cup vegetable oil; 1 small onion, diced; 1/2 medium-size green bell pepper, diced; 2 (12-ounce) bottles nonalcoholic beer; 1 (6-ounce) jar sliced mushrooms, drained; 1/4 cup lite soy sauce; 1 (10 3/4-ounce) can cream of celery soup, undiluted; 1 cup whipping cream; Hot cooked rice

12 ingredients

3 steps

Ingredients

4 chicken leg-thigh quarters (about 2 pounds), separated
1/2 cup all-purpose flour
2 garlic cloves, minced
1/4 cup vegetable oil
1 small onion, diced
1/2 medium-size green bell pepper, diced
2 (12-ounce) bottles nonalcoholic beer
1 (6-ounce) jar sliced mushrooms, drained
1/4 cup lite soy sauce
1 (10 3/4-ounce) can cream of celery soup, undiluted
1 cup whipping cream
Hot cooked rice

Directions

1

Place chicken in a large heavy-duty zip-top plastic bag; add flour, and seal. Shake to coat.
2

Saute garlic in hot oil in a large skillet. Add chicken, and fry, in batches, 5 minutes on each side or until golden brown. Remove chicken, reserving drippings in skillet. Saute onion and bell pepper in drippings 5 minutes or until tender; add chicken, beer, mushrooms, and soy sauce.
3

Cook over medium heat for 30 minutes. Stir in soup; cook, stirring occasionally, 30 more minutes. Add whipping cream; cook until thoroughly heated. Let stand 5 minutes. Serve over hot cooked rice.