A lot of people get scared when they look at a recipe and there are more than 6 ingredients. Well this does not happen in this recipe unless you want to get creative, which I did a tiny little bit.
What You Need:
- 1 lb chicken cut in small pieces (you can also use legs and thighs)
- 1 packet of onion soup
- 1 can beer - I like Coors Light but any light beer works
- 1 tablespoon butter to fry the chicken
Optional:
Add baby carrots after you put the beer and let it cook together.
After the chicken cooks add 1 small can of mushrooms drained and 1 tablespoon dried parsley, or fresh of course. I love to add parsley to this dish because it adds color besides taste.
What To Do:
Gather your ingredients.
Melt the butter in a large saucepan over high heat.
Let it brown but not too much.
Add the chicken.
Keep stirring to cook the chicken in all sides.
Cook until the all the pieces turned from pink to beige. As the chicken cooks it might release a little bit of liquid, which is normal. Do not wait for the liquid to dry to add the onion soup.
Add the onion soup and mix.
Add the beer. It will bubble.
Let it boil then reduce the heat to low.
Cover the pan leaving a little gap. Let it cook for 35 minutes.
The liquid will reduce.
Add the drained mushrooms and the parsley and it's ready.
It is really easy.
Serve with rice and a vegetable of your choice.
In the picture the chicken is served with whole grain basmati rice and Spinach Pots.
Bon Appétit!
