Chicken with Beer and Tomatoes
- Cook & Prep: 2 h 15 m
- Serving: 8
For the Chicken
Preheat oven to 350°F.
Place the flour, salt, pepper, and paprika into a heavy-duty Ziploc bag. Shake to mix. Add the chicken pieces, three at a time, shaking to coat. Shake off excess flour.
Place the oil into a large frying pan over medium heat. Add the chicken. Cook, turning, until chicken is browned on all sides, about 10 minutes. Transfer the chicken to a baking pan. Do this in batches if necessary until all chicken is browned.
To the same pan, add the garlic and onion. Sauté until soft, about four to six minutes.
Sprinkle the garlic and onion over the chicken.
In a bowl, mix the tomatoes, beer, and tomato paste. Pour over the chicken. In a small cup or bowl, combine the thyme, marjoram, and pepper. Sprinkle over the top.
Bake, uncovered, for 1 hour 30 minutes.
Reproduced from Kosher by Design Entertains by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Image is illustrative only.