Instructions: Sprinkle chicken with salt and pepper. Melt butter in a large skillet; add chicken, and cook until browned on all sides. Remove chicken, reserving drippings in skillet.

Add green onions, celery, and carrots to drippings; sate 2 to 3 minutes. Add beer, tomatoes, thyme, and bay leaf; bring to a boil. Return chicken to skillet. Cover, reduce heat, and simmer 40 to 45 minutes or until chicken is done. Place chicken on serving platter.

Dissolve flour in water; gradually stir flour mixture into liquid in skillet. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove bay leaf, and pour sauce over chicken. Serve over hot rice.

Yield: 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.