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I was trying to follow someone else's recipe tonight, but
didn't have the ingredients on hand and was too lazy to track them down.  So instead, I switched things around for what
I had, and came up with a tasty new dish. 
This is a Crock Pot recipe, which allows the chicken to take its time
soaking up all those good flavors, but I think it would work in a regular oven
too.  And in case you're curious, the
original recipe called for champagne and heavy cream, but beer and buttermilk worked
just as well. 

Beer-Buttermilk Chicken Recipe

• 2 pounds chicken pieces


• 1/2 cup flour


• Salt & pepper


• Splash olive oil


• 1 12-oz bottle beer


• 1 medium onion, chopped


• 2 cloves garlic, chopped


• Tarragon


• 1/2 cup buttermilk

Dredge the chicken pieces in a mixture of flour, salt &
pepper.  Brown (and I mean brown) chicken
over medium high heat in olive oil. 
Remove to plate.  Add a few
splashes of beer to hot skillet, loosen any browned bits and add onions and
garlic to pan.  Cook just until soft,
about 2 minutes.  Pour onion mixture into
bottom of Crock Pot.  Season chicken with
salt, pepper & tarragon, and put in pot on top of onions.  Cook on high for 3 hours.  Stir in buttermilk and cook one more hour on
low.  Remove chicken to casserole dish,
pour sauce over and bake in oven for 20 minutes at 400 degrees.  The sauce is good to serve with noodles or
rice.