Recipes

Ingredients:
2 Tbl. Butter
2 Tbl. Flour
4 Chicken Thighs
¼ tsp. Allspice
2 Medium Onions Thinly Sliced
3 tsp. Brown Sugar
4 small Bay Leaves
2 tsp. Dijon Mustard
1 Cup Cinder Cone Red Ale
½ Cup Chicken Stock
1 tsp. Red Wine Vinegar

Preparation:
Melt butter in large skillet over medium heat. Sprinkle chicken with kosher salt, pepper, and allspice. Sauté chicken until browned. About 10 minutes per side. Transfer to plate.

Add onions and 2 tsp. of brown sugar to skillet, cover, and sauté until deeply browned, stirring occasionally. About ten minutes. Stir in flour, bay leaves, mustard, and remaining 1 tsp. of brown sugar. Return chicken to skillet, add beer, stock, and 1 tsp. of vinegar. Bring to a boil and then reduce heat to medium low, cover, and simmer for about 10 minutes. Uncover and simmer chicken until cooked through, turning occasionally until sauce has thickened. About 20 minutes. Season for taste with salt and pepper. Serve over egg noodles.