Shiner Boch Chicken

1/4 c. vegetable oil
1 chicken (about 3 lbs.) cut into serving pieces
2 c. coconut milk
1 c. Shiner Bock beer
1 medium size onion, chopped
1 large green bell pepper, chopped
salt & freshly ground black pepper

Heat the oil in a Dutch oven over medium heat and brown the chicken on both sides.

Remove the chicken and pour off all but 2 tbsp. of the drippings. Return the chicken to the pan and add the coconut milk and beer.

Bring to a boil, then reduce the heat, cover and simmer until almost tender, about 30 minutes.

Add the onion and bell pepper, then season with salt and pepper.

Simmer, uncovered, until the liquid has been reduced to a gravy, 15-20 minutes more.

If the liquid evaporates before the chicken is done, add more beer.

Serves 4-6

Dean Fearing, Mansion on Turtle Creek, Dallas, TX