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Chicken Carbonnade

2 pounds mixed bone-in, skinless chicken parts
1 tablespoon butter
5 tablespoons all-purpose flour, divided use
6 medium onions (about 2 1/2 pounds), sliced into thin wedges
1/4 cup firmly packed dark brown sugar
1 cup dark beer
1 1/2 cups chicken broth
1/2 teaspoon ground cloves
2 bay leaves
1 large strip lemon peel
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley

Buttered noodles for accompaniment

1. In a large, nonstick soup pot or deep skillet, warm butter over medium-high heat. Put 2 tablespoons of the flour into a large bowl and coat chicken. Add chicken to the soup pot and brown well on all sides. Remove chicken and set aside.
2. Add onions and brown sugar to pot, reduce heat to medium and cook for 15 to 20 minutes, stirring often, until nicely browned and sweet. Stir in remaining 3 tablespoons flour.
3. Add beer, chicken broth, cloves, bay leaves and lemon peel to pot. Bring the liquid to a simmer and replace chicken. Reduce heat to very low, cover the pot and simmer for 30 minutes.
4. Remove chicken and set aside while sauce simmers for 20 more minutes.
5. Replace chicken and simmer until heated all the way through. Season with salt and pepper and sprinkle with parsley.
6. Serve with buttered noodles.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.