Carbonnades of Chicken
Updated Oct. 12, 2023
- Total Time
- 1 hour 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Rating
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Ingredients
- 3tablespoons sweet butter
- 5cups thinly sliced onions
- ½tablespoon sugar
- 1frying chicken, cut up
- 8ounce full-bodied amber-colored beer
- 2bay leaves
- Salt and freshly ground black pepper
- ½tablespoon cornstarch dissolved in 2 tablespoons fresh lemon juice
- 2tablespoons minced fresh parsley
Nutritional analysis per serving (4 servings)
815 calories; 54 grams fat; 18 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 10 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 58 grams protein; 1205 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat two tablespoons of the butter in a heavy casserole. Add the onions and saute over medium heat, stirring frequently. As the onions soften add the sugar and continue cooking the onions until they are golden. Remove the onions from the pan.
- Step 2
Dry the chicken pieces. Add the remaining butter to the pan and brown the chicken pieces. As they brown remove them from the casserole.
- Step 3
Stir in the beer, scraping the pan to remove any browned particles. Return the chicken and onions to the casserole, add the bay leaves, season to taste with salt and pepper and simmer, partly covered about 30 minutes, until the chicken is done. Turn the chicken once or twice during the cooking. Remove the chicken from the casserole.
- Step 4
Stir in the cornstarch and lemon juice mixture. Cook over high heat until the sauce has thickened and reduced somewhat. Return the chicken to the casserole, reheat in the sauce, sprinkle with parsley and serve.
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