Dinner doesn't get any easier than this tasty chicken entree. Buy chicken that's already cut up to save even more time. —Julia Anderson, Ringgold, Georgia
- 1/4 cup all-purpose flour, divided
- 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
- 2 tablespoons olive oil
- 1 envelope onion soup mix
- 1 bottle (12 ounces) beer or nonalcoholic beer
- Place 2 tablespoons flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil 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 for 12-15 minutes or until chicken juices run clear. Yield: 6 servings.
Originally published as Savory Onion Chicken in Simple & Delicious September/October 2009, p12
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Savory Onion Chicken
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review