Serves 4
- 3-1/2lb bone-in chicken pieces
- 1tsp paprika
- 3tb flour
- 3tb oil
- 4tb butter
- 1lb onions, sliced
- 6 cloves
- 1tsp fennel seed
- 4 fresh bay leaves
- 1tb sugar
- 2tsp dijion
- 1 cup lager
- 1 cup stock
- 2tsp red wine vinegar
- Season chicken with paprika and dredge in flour. Heat oil, brown chicken skin-side down and set aside.
- Wipe out pot and cook 5-9 and 2tsp sugar covered for 15 minutes.
- Bring remaining sugar, 11-13 and 1tsp vinegar to a simmer and braise chicken covered for 30 minutes. Add remaining vinegar and serve.
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