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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Collection of Pete Romfh
Servings: 4
¼ cup olive oil
flour
4 chicken thighs, skinned (bone in)
1 large onion, chopped
2 cloves garlic, chopped
1 bottle dark beer, or ale
¼ teaspoon dried thyme
¼ cup dried cranberries
salt and pepper, to taste
Heat olive oil in a large skillet. Dust skinned chicken with flour. Brown chicken. Take out of skillet and set aside. Put onions in skillet and sauté until soft. Add garlic and sauté until onions are almost caramelized. Add dark beer (or ale), thyme and the chicken to the skillet. Simmer over low heat about one hour. Remove chicken and set aside. Reduce sauce by about half (or til desired thickness). Add cranberries and salt and pepper to taste. Serve with green beans, French bread and red wine or beer.