Ingredients
1/4 cup all-purpose flour, divided1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed2 tablespoons olive oil1 envelope onion soup mix1 bottle (12 ounces) beer or nonalcoholic beer
Preparation
Place 2 tablespoons flour in a shallow bowl. Add chicken, a few pieces at a time, and turn to coat. In a large skillet, heat oil over medium heat. Brown chicken on all sides; remove and keep warm.
Add soup mix and remaining flour, stirring to loosen browned bits from pan. Gradually whisk in beer. Bring to a boil; cook and stir for 2 minutes or until thickened.
Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer until chicken juices run clear, 12-15 minutes.
