Ingredients
4 large skinless chicken thighs
2 tbsp. flour (for a Gluten-free version, use Tami flour)
2 tbsp. mustard powder
2 tbsp. oil
4 small onions, wedged
1 bottle beer (for a Gluten-free version, use Gluten-free beer)
2 tbsp. Worchester sauce or soy sauce
Salt and pepper to taste
Preparation
Mix flour with mustard powder.
Coat chicken evenly.
Warm oil in deep pan and fry chicken until golden-brown.
Remove from pan.
Add onions to oil in pan and sauté until golden-brown.
Re-add the chicken, and add the beer and Worchester sauce.
Season with salt and pepper to taste.
Bring to a boil, cover and simmer on low heat for about 1½ hours until tender.
