Yield: 6 servings

1 Broiler, cut up & skinned
8 Green onions, sliced
1 c Light beer
1 Bay leaf
Salt & pepper
1/2 c Sliced celery
14 oz Can tomatoes
2 tb Flour
1/4 c Butter
1 Carrot, diagonal sliced
1/4 ts Thy me
1/4 c Water

Sprinkle chicken with salt & pepper, brown in butter. Remove chicken, add onions, celery and carrots to skillet saute. Add beer and next 3 ingredients, bring to boil. Return chicken to skillet, cover and simmer 45 minutes. Place chicken on serving platter. Dissolve flour in water, thicken skillet liquid over medium heat. Pour sauce over chicken, serve the completed Chicken Charlemagne.



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