Ingredients:
1 Frying Chicken, cut into 8 pieces
2 tsp. Beer Can Chicken rub
Sea Salt and Cracked Peppercorns, to taste
1 Tbsp. Butter Olive Oil
1 small onion, chopped
1/4 c. dry white wine
1/2 c. chicken stock
1 14 oz. can diced tomatoes with juice
2 Tbsp. Basil Olive Oil
2 tsp. dijon mustard
1 Frying Chicken, cut into 8 pieces
2 tsp. Beer Can Chicken rub
Sea Salt and Cracked Peppercorns, to taste
1 Tbsp. Butter Olive Oil
1 small onion, chopped
1/4 c. dry white wine
1/2 c. chicken stock
1 14 oz. can diced tomatoes with juice
2 Tbsp. Basil Olive Oil
2 tsp. dijon mustard
Instructions:
Sprinkle chicken with rub, salt and pepper. Heat fry pan and add oil. Brown chicken pieces, about 10 minutes. Remove chicken from pan and sauté onion until soft. Pour in wine and stir to scrape up all brown bits from pan. Add remaining ingredients to pan and bring to a simmer before returning chicken to pan. Cook covered for 15-20 minutes until chicken is cooked and sauce is rich and thick.
