Chicken With Beer Batter Onion Rings

• 1 tbsp vegetable oil, plus additional for deep-frying
• 4 None boneless skinless chicken breasts
• 1 tbsp coarsely chopped thyme
• 4 None onions
• 2 cloves garlic, sliced
• 2 None bay leaves
• 2 tbsp flour
• 1/2 cup chilled beer
• 1/2 cup reduced sodium beef stock
• 1/2 cup self-rising flour
• None None Mashed potato, to serve
• 1/4 cup chopped parsley

1. Preheat the oven to 425u0b0F.
2. Heat oil in a large skillet on medium heat. Add chicken; cook for 2 mins each side or until browned. Transfer to a roasting pan. Sprinkle with thyme. Season with salt. Bake for 10 mins or until cooked through. Cover with foil. Let stand for 5 mins.
3. For the gravy, finely chop 1 of the onions. Add chopped onion, garlic and bay leaves to the skillet; cook and stir for 2 mins or until almost soft. Add flour; cook and stir for 1 min or until combined. Whisk in 3/4 of the beer and the stock. Bring to a simmer. Simmer, stirring occasionally, for 3 mins or until gravy thickens slightly. Strain through a sieve into a medium bowl. Discard flavorings. Cover surface directly with plastic wrap to prevent a skin forming. Set aside.
4. Meanwhile, for the onion rings, heat additional oil in a heavy-bottomed saucepan on medium heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Whisk remaining beer, 2 tbsp of the self-rising flour and a pinch of salt in a bowl. Cut remaining onions into 1/8 inch-thick rings. Place remaining flour in a bowl. Add onion rings; toss to coat, shaking away excess. Dip coated rings into beer batter to coat lightly, draining off excess.
5. Deep-fry onion rings, in batches, for 2 mins or until golden. Using a slotted spoon, transfer to paper towels.
6. Divide chicken, onion rings, mashed potato and gravy among serving plates. Serve sprinkled with parsley.

vegetable oil, chicken breasts, thyme, onions, garlic, bay leaves, flour, chilled beer, beef stock, flour, potato, parsley

Taken from recipes-plus.com/api/v2.0/recipes/22725 (may not work)