1/4 c. butter
1 chicken (3 lb. pieces)
Salt and pepper
6 green onions, chopped
1 lg. carrot, chopped
1 bay leaf
1/4 tsp. dried thyme
1 bottle beer
1 c. stewed tomatoes
1 tbsp. flour

Melt butter in skillet. Add chicken; sprinkle with salt and pepper and saute all sides. Add onions, carrots, bay leaf and thyme. Sprinkle with 1/2 teaspoon salt. Pour in beer; cover and reduce heat.

Simmer 1 1/2 hours. Remove chicken to a platter. Add tomatoes to skillet. Mix flour with 4 tablespoons of water until lumps disappear and add to sauce. Cook until thickened. Pour over chicken.