Creamy Chicken with Beer

12 Chicken Thighs, boneless
2 Large Onions
4 cloves of garlic
2/3 small tub of double cream (1/3 pint, I think.)
1 glass Belgian Beer – I used Leffe Blonde, but most should do well.
2 Chicken Stock Cubes
Lea & Perrins
Thyme
Sauce (Fine) Flour.

Chop the onions and fry them up in a large casserole for 10-20 mins, until almost transparent. Stir often to avoid sticking to the bottom and burning. Towards then end, crush the garlic and add. Remove everything from the casserole and set aside.
Brown the chicken in 2 batches.
Remove everything from the casserole, and add in the beer. Scrape around a bit to get as much of the gunge on the bottom of the casserole. Add the onions and chicken back in. Dust with flour.
Make up the stock cubes in about 1 pint water and add to the dish. Add a generous helping of Lea & Perrins, and a fair bit of Thyme.
Chicken should be covered by the liquid – just. Add more beer (or water) if not enough.
Cook over a high heat for ½ hour. Keep stirring it to minimise it sticking to the bottom. Should be quite thick once done. Turn of the heat and allow to cool for a minute. Add the cream, stir in and return to the heat, although a medium – low heat this time. Cook for another 5-10 mins until the sauce is a nice consistency.

Serves 5-6 with mash, peas & sweetcorn.