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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Sauté 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.
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