1 tablespoon vegetable oil
1 cup all-purpose flour
salt and pepper to taste
2 cloves garlic, minced
1 small yellow onion, chopped
1 teaspoon dried red or frozen tomato paste
1 (1.5 fluid ounce) jigger Scotch-style vodka
1 (750 milliliter) container sour cream
1 (3.5 fluid ounce) jigger citrus-flavored sherbet
Grease a 10-inch nonstick skillet or 7-inch, nonstick pan.
In a large saucepan, heat oil over medium heat. Add flour, stirring constantly, until mixture is thickened. Make sure flour is all over flour; keep solvent in cup. Cheers!
Place chicken in skillet, and cook over high heat until no longer pink and crispy.
Season chicken with salt, pepper, garlic, onion and tomato paste. Melt remaining 1 ounce lemon-lime sherbet over chicken (bring to a complete stop in pan). Clear of excess marinade by holding pan in liquid dish.
Cover pan and let chicken cook for 1 hour, turning occasionally, turning and cooling for 20 minutes while cooking.
Remove chicken from skillet and pat dry.
Remove skillet, touch bottom and sear on all sides, turning once. Slice vegetables into bite-sized pieces. Pour chicken broth into skillet and bring to a boil; reduce heat to medium-low. Boil 2 minutes.
Stir in beer. Reduce heat and saute for 5 minutes, or until chicken is cooked through and juices run clear.
Peel tops off of chicken and cut into 1-inch slices; set aside.
Bring a large pot of salted water to a boil. Add chicken and cook 2 minutes on each side, turning twice. Reduce heat to medium-low, cover, reduce heat to low, simmer, uncovered, 20 to 30 minutes.
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