2 2-1/2-lb chickens (or equiv pieces) trimmed of fat, excess skin
2 bottles dark lager
1 T chopped garlic
2 t dried oregano
2 t dried tarragon
1 1/2 t dried basil
2 1/2 t paprika
1/4 t black or white pepper
1/4 t crushed red pepper
Put chicken pieces skin side down in baking dish, pour in enough
lager to just cover the chicken. Slice the onion, lay over chicken
pieces, Sprinkle with herbs and spices.
marinate for 2 hrs at room temperature or overnight in refrigerator
Let chicken sit for 1/2 hour to come to room temperature.
Bake 400 deg, preheated oven for 2 hours, drain and reduce the
sauce to form a glaze.
Serve with collard greens shredded and sauteed in olive oil and
garlic rice cooked with 1/4 t saffron threads