Chicken charlemagne
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Broiler, cut up & skinned | |
| 1 | cup | Light beer |
| Salt & pepper | ||
| 14 | ounces | Can tomatoes |
| ¼ | cup | Butter |
| ¼ | teaspoon | Thyme |
| 8 | Green onions, sliced | |
| 1 | Bay leaf | |
| ½ | cup | Sliced celery |
| 2 | tablespoons | Flour |
| 1 | Carrot, diagonal sliced | |
| ¼ | cup | Water |
Directions
Sprinkle chicken with salt & pepper, brown in butter. Remove chicken, add onions, celery and carrots to skillet; saute. Add beer and next 3 ingredients, bring to boil. Return chicken to skillet, cover and simmer 45 minutes. Place chicken on serving platter.
Dissolve flour in water, thicken skillet liquid over medium heat.
Pour sauce over chicken, serve.