Beer Chicken

Ingredients

• 1 package of roaster pack chicken (wings, legs, and thighs) with bones and skin included. (yum yum?)
• 1 bottle light colored beer (doesnt matter what kind)
• 1 large onion (sliced thickly so they dont melt)
• rosemary (i prefer fresh)
• powdered thyme 
• onion powder
• garlic powder
• paprika (for color)
• salt 
• pepper
• olive oil

Method    

this recipe is so stupid easy, even the kid with downs next door can probably make it.

• Heat a pan with high sides with some oil (enough to coat the bottom of the pan and keep the chicken from sticking)

• While the pan is heating, season the chicken on both sides with salt, pepper, thyme, paprika, and onion and garlic powder.
• Once the oil is hot, brown the chicken so the skin is nice and crispy. I would do this on a high heat so that the skin gets crispy but the chicken does not cook through. (do this with the lid off, so some of the chicken fat evaporates)
• Add the sliced onions and rosemary cover and cook until the onions are almost cooked.
• Take off the cover (leave it off) and then add the beer being careful of the instant foaming action.  
• Simmer until the chicken is tender and the sauce reduces to about half.
• If you have a lot of liquid, take out all of the chicken and onions (as many as you can get) and turn up the heat to almost full blast and stir the sauce with a wooden spoon while it rapidly boils and reduces to a think sauce. Pour over the chicken.

Serve with rice and PEAS. (the most appropriate vegetable with this dish.)