Beer-Smothered Chicken

Ingredients

• 24 ounce nonalcoholic beer 
• 2 pounds chicken leg-thigh quarters separated
• 4 servings rice hot cooked
• 10.8 ounce cream of celery soup undiluted canned
• 0.5 cup flour all-purpose
• 2  garlic cloves minced
• 0.5 medium size bell pepper diced green
• 6 ounce mushrooms drained sliced
• 1 small onion diced
• 0.3 cup lite soy sauce 
• 0.3 cup vegetable oil 
• 1 cup whipping cream 

Equipment

• frying pan
• ziploc bags

Directions

1. Place chicken in a large heavy-duty zip-top plastic bag; add flour, and seal. Shake to coat.
2. Saute garlic in hot oil in a large skillet.
3. Add chicken, and fry, in batches, 5 minutes on each side or until golden brown.
4. Remove chicken, reserving drippings in skillet. Saut onion and bell pepper in drippings 5 minutes or until tender; add chicken, beer, mushrooms, and soy sauce.
5. Cook over medium heat for 30 minutes. Stir in soup; cook, stirring occasionally, 30 more minutes.
6. Add whipping cream; cook until thoroughly heated.
7. Let stand 5 minutes.
8. Serve over hot cooked rice.