Bremen Beer-Bathed Chicken

Bremen Beer-Bathed Chicken

1 cut up chicken, about 3 1/2 pounds, ending with 10 pieces, breasts halved, fat removed, skin left on
1/4 cup Hengstenberg Hot Mustard
6 cloves garlic, pressed
2 Tablespoons fresh thyme leaves, finely minced
1/4 cup Meggle German Sweet Butter
2 Tablespoons Muller Brathendl-Gewurz
3 medium-sized onions, coarsely chopped
2 teaspoons salt
1 teaspoon freshly cracked peppercorns
8 ounces Beck’s Dark Beer
3 Tablespoons all-purpose flour
3 Tablespoons water

Preheat the oven to 350 degrees F.

Prepare the chicken pieces and set aside. In a small bowl, combine the mustard, garlic and thyme. Smear this under the skin of all the chicken pieces.

In a large skillet over medium-high heat, melt the butter and add 5 pieces of chicken; sprinkle evenly with 1 Tablespoon of the Muller Brathendl-Gewurz. When brown on one side, after about 5 minutes, turn and brown the other side. This will take an additional 5 minutes. Put browned chicken into a 9 inch by 13 inch pan which has been sprayed with nonstick cooking spray. Repeat this procedure with the remaining 5 pieces of chicken and Muller Brathendl-Gewurz.

Using the same skillet and butter, saute the onions until softened, sprinkling with the salt and pepper. Saute 5 minutes or until softened. Add the Beck’s Dark Beer and saute another 3 minutes. Stir together the flour and water; add this to the beer and onion mixture and stir until thickened, about 3 minutes. Pour this mixture over the chicken pieces, cover with foil, and bake 1 1/4 hours.

Serves 4.