Beer chicken

Ingredients for 4 servings:

• 4 chicken thighs, without skin
• 4 small onions, cut into wedges
• 2 tbsp oil
• 2 tbsp flour
• 2 tbsp Worcestershire sauce
• 15 g butter
• 2 tbsp mustard powder
• 600 ml beer
• 3 tbsp sage, freshly chopped
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Mix the flour with the mustard powder. Trim any excess fat from the chicken thighs and toss them in the flour and mustard powder mixture. Heat the butter and oil in a pan. Fry the thighs over high heat until golden brown, turning occasionally. Remove from the pan and keep warm. Brown the onions until browned. Add the chicken thighs, beer, and Worcestershire sauce to the onions and season generously with salt and pepper. Bring to a boil, then cover and simmer gently for about 1 hour, until the meat is tender. Add the chopped sage and bring back to a boil. Serve with potatoes. The mustard powder is easy to make yourself: Grind mustard seeds in a mortar.