CHICKEN AND SAUSAGE BEER STEW

Ingredients:

1 (1.2 kg)	pc	MAGNOLIA FREE RANGE CHICKEN, cut up into 14 pc
1/2	tsp	iodized fine salt
1/4	tsp	pepper
3/4	cup	MAGNOLIA ALL PURPOSE FLOUR
1/4	cup	cooking oil
1	pack	PUREFOODS DELI CHEESE FRANKS or PUREFOODS DELI HUNGARIAN CHEESE, sliced diagonally
1 (200 g)	pc	onion, sliced
2	cups	chicken stock
1 (330 mL)	bottle	SAN MIGUEL BEER PALE PILSEN
1	tbsp	prepared mustard
1/4 (2 pc)	kg	potatoes, cut into chunks
1/4	tsp	dried thyme
1 (15 g)	stalk	parsley, chopped (optional)

Procedure:

Pat dry chicken pieces and rub salt and pepper. Dredge in flour and set aside.
Heat 2 tbsp oil and sauté sausage slices. Remove from pan. Add remaining oil and fry chicken in batches until browned all over. Set aside.
In the same pan, add onion, chicken stock, beer and mustard. Add chicken and sausage. Cover and let simmer for 30 minutes. Add potatoes and simmer for another 10 minutes or until tender. Adjust salt as needed.

Makes 7 servings.

(Yield: 14 pc chicken & 2-1/2 cups sauce/2 pc chicken, 1/3 cup sauce per serving)

Tip/s:

Add carrots to further extend dish.
Use other PUREFOODS DELI SCHUBLIG or BOCKWURST for non-spicy sausage options.
Store potatoes in a cool, dry place with good air circulation and keep away from onions to prevent sprouting from the exchange of gases.
Flavors blend better if this dish is done a few hours ahead or day before.

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