CHICKEN IN LIGHT BEER SAUCE
My Italian Kitchen
by Janet Zappala
This dish comes straight from Naples, Italy. My friends Nadia and Marco once made it for my husband and me, and it was love at first bite! Every time I make this, the fragrant aroma fills our home, and before I know it, the family is in the kitchen asking, "When's dinner?" The tasty sauce tops off this "delish" dish.
Prep Time: 20 minutes
Cook Time: Approx. 55 minutes
• 1 4-4½ pound whole chicken, cut-up, preferably organic or all-natural
• 1/2 cup all-purpose flour, unbleached
• 1/3 cup natural buttery spread (such as Earth Balance or Smart Balance)
• 1 medium to large yellow onion, chopped
• 3 slices cooked ham, cut into small pieces
• 1 clove garlic, minced
• 1 12-ounce bottle light beer
• 1 teaspoon chopped fresh parsley (or 1½ teaspoons dried parsley flakes)
• 1/4 teaspoon black pepper
Rinse the chicken pieces under cold water; pat them dry. Spread the flour onto a large plate. Dredge the chicken pieces through the flour, covering each piece on both sides. Heat the butter alternative in an extra-large, deep skillet over medium heat. Add the floured chicken to the skillet; cook for 10 minutes on each side. Transfer the chicken to a plate; set it aside. In the same skillet, add the onion; saute for 3 minutes, stirring occasionally. Add the ham, garlic, beer, parsley, and black pepper; stir thoroughly. Add the chicken back to the skillet and cover; cook for 30 minutes.
Chicken provides protein, niacin, and vitamin B6 for energy. Keeping the skin on when cooking adds to the overall flavor of the dish, but to trim your fat intake, remove skin after cooking.
(Per serving) Calories: 469; Total Fat: 11.5gms; Sodium: 97.5 mgs; Carbohydrates: 26 gms; Protein: 46 gms; Fiber: 3 gms