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Beer-Smothered Chicken

Beer-Smothered Chicken

Southern Living MAY 2001

  • Yield: 4 servings


  • 4 chicken leg-thigh quarters (about 2 pounds), separated
  • 1/2 cup all-purpose flour
  • 2 garlic cloves, minced
  • 1/4 cup vegetable oil
  • 1 small onion, diced
  • 1/2 medium-size green bell pepper, diced
  • 2 (12-ounce) bottles nonalcoholic beer
  • 1 (6-ounce) jar sliced mushrooms, drained
  • 1/4 cup lite soy sauce
  • 1 (10 3/4-ounce) can cream of celery soup, undiluted
  • 1 cup whipping cream
  • Hot cooked rice


Place chicken in a large heavy-duty zip-top plastic bag; add flour, and seal. Shake to coat.

Saute garlic in hot oil in a large skillet. Add chicken, and fry, in batches, 5 minutes on each side or until golden brown. Remove chicken, reserving drippings in skillet. Sauté onion and bell pepper in drippings 5 minutes or until tender; add chicken, beer, mushrooms, and soy sauce.

Cook over medium heat for 30 minutes. Stir in soup; cook, stirring occasionally, 30 more minutes. Add whipping cream; cook until thoroughly heated. Let stand 5 minutes. Serve over hot cooked rice.


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Beer-Smothered Chicken Recipe