- Chicken thighs (not drum sticks)
- 6-7 large white mushrooms
- 4 sprigs of rosemary
- 1 tablespoon honey
- 1 pint beer
- Salt & pepper
- Vegetable Oil
Lightly dredge chicken in flour. In medium pot on high heat add olive oil, and heat well, add chicken in batches and brown well on all sides. As pieces brown remove to a pan lined with paper towels. Continue process until all pieces browned.
In a large pot add olive oil and heat well, add onions and sautee until softened, add chicken and stir well, add rosemary sprigs, season with salt & pepper and stir well, add beer, bring to boil and cook for 30 minues. Add mushrooms and honey and cook an additional 30 minutes or until meant is tender and sauce has thickened slightly. ‘
Add water if needed to complete cooking.