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4 boneless chicken thighs
1/2 c. flour
salt and freshly ground pepper
1/4 c. vegetable oil
2 Tbsp. butter or margarine
4 c. thin sliced onion
1 tsp. sugar
1 c. beef broth
1 can beer (12 oz.)
1 Tbsp. tomato paste
1 c. carrots, peeled and
thinly sliced

Cut chicken in 1-inch pieces. Dredge in flour seasoned
with salt and pepper to taste. Heat oil in skillet. Saute
chicken until well browned, about 10 minutes. Remove chicken
and pour off oil. Add butter, onions, sugar and rest of flour.
Cook, whisking frequently, until onions and flour are golden
brown, 10 minutes. Add broth, beer and tomato paste and bring
to a boil. Stir in chicken and carrots and simmer over low
heat, 20 minutes, or until tender. Season to taste with salt
and pepper.

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