Name: Roast chicken with beer batter onion rings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil, plus extra, to deep-fry; 4 chicken breast fillets; 1 tablespoon coarsely chopped thyme; 4 brown onions; 2 cloves garlic, sliced; 2 bay leaves; 2 tablespoon plain flour; 2 1/2 cup chilled beer; 1/2 cup reduced-salt beef stock; 1 1/2 cup self-raising flour; mashed potato, to serve; 1/4 cup chopped flat-leaf parsley

Ingredients

1 tablespoon vegetable oil, plus extra, to deep-fry

4 chicken breast fillets

1 tablespoon coarsely chopped thyme

4 brown onions

2 cloves garlic, sliced

2 bay leaves

2 tablespoon plain flour

2 1/2 cup chilled beer

1/2 cup reduced-salt beef stock

1 1/2 cup self-raising flour

mashed potato, to serve

1/4 cup chopped flat-leaf parsley

Method

1.Preheat oven to 220°C/200°C fan forced.

2.Heat oil in a frying pan over moderate heat. Add chicken; cook for 2 minutes each side or until browned.

3.Transfer to a roasting pan. Sprinkle with thyme. Season with salt. Bake for 10 minutes or until cooked. Transfer to a heatproof board. Cover with foil; rest For 5 minutes. Slice thickly.

4.Finely chop 1 of the onions. Add chopped onion, garlic and bay leaves; cook and stir for 2 minutes or until almost soft. Add flour; cook and stir for 1 minute or until combined.

5.Whisk in 3/4 cup of the beer and the stock. Bring to a simmer. Simmer, stirring occasionally, for 3 minutes or until sauce thickens slightly.

6.Strain through a sieve into a heatproof jug. Discard flavourings. Cover surface directly with plastic food wrap to prevent a skin forming. Set aside.

7.Meanwhile, heat extra oil in a heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil).

8.Whisk remaining beer, 1 1/4 cups of the self-raising flour and a pinch of salt in a bowl.

9.Cut remaining onions into 5mm-thick rings.

10.Place remaining flour in a bowl. Add onion rings; toss to coat, shaking away excess. Dip coated rings into beer batter to coat lightly, draining off excess.

11.Deep-fry onion rings, in batches, for 2 minutes or until golden. Using a slotted spoon, transfer to paper towels.

12.Divide chicken, onion rings, mashed potato and gravy among serving plates. Serve sprinkled with parsley.

Try pork medallions. Cooking time will vary. To deep-fry, pour oil into a saucepan to a depth of 10cm.
Note

Woman's Weekly Food

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Ingredients

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