1. In a ziplock bag, mix the flour, 1 tsp of the salt and the pepper. 2. Add the chicken pieces, seal the bag and shake up and down to coat the chicken. 3. Heat oil in a large, fairly deep frying pan. 4. Add chicken and cook on both sides until golden brown, about 15-20 minutes. 5. Remove chicken from the pan. 6. Lower the heat slightly and add the onion, garlic and pepper to the pan. 7. Sauté for a couple minutes, then add the carrots. 8. Cook for another couple minutes, then add the tomatoes and remaining salt, if needed. 9. Cook for about 5 minutes, stirring occasionally. 10. Stir in the beer and potatoes. 11. Top with the chicken and bring to a boil. 12. Cover and let simmer over a low heat for 30 minutes. 13. Remove the cover and cook for 5-10 minutes, until the sauce has thickened slightly. 14. You can re-brown the chicken in a bit of oil in a second skillet, just before serving. 15. I find it needs this"touch up" especially if it still has the skin on. 16. Serve with your favourite green veggies. ---------------------------------------------------------------------------
Nutrition
Ingredients
