Ingredients
2
tablespoons butter
1
large onion, cut in half, thinly sliced (1 cup)
4
bone-in chicken thighs, skin removed
4
chicken drumsticks, skin removed
3/4
teaspoon salt
1/4
teaspoon pepper
3/4
cup stout or dark beer
2
tablespoons all-purpose flour
Preparation
In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 3 to 5 minutes, stirring occasionally, until crisp-tender. Sprinkle all sides of chicken with salt and pepper. Add chicken to skillet; cook 4 to 6 minutes, turning once, until browned.
Pour beer around chicken. Heat to boiling; reduce heat to low. Cover; simmer 45 to 50 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken from skillet; cover to keep warm.
In small bowl, mix flour and 1/4 cup hot cooking juices with whisk until smooth. Pour mixture into skillet; cook over medium heat 5 to 6 minutes, stirring constantly with whisk, until thickened and bubbly. Serve chicken with gravy.
