1    4-lb chicken; quartered
1/4 c  Butter
1 tb Vegetable oil
1    Onion; sliced thinly
1 c  Beer
4 tb Tomato paste
1    Bay leaf
Salt and pepper to taste
1/2 c  Light cream
Boiled rice; to serve

Melt the butter and oil in a flameproof casserole or a heavy-bottomed pan
large enough to hold the chicken in one layer. When the foaming stops,
brown the chicken over medium-high heat, turning it until golden on all
sides. Remove the pieces from the pan and add the onion, cooking until
golden and stirring frequently.

Replace the chicken in the casserole or pan, mix the beer and tomatoe paste
together and pour the mixture around the chicken. Add the bay leaf and
seaon with salt and pepper. Cover and cook the chicken over low heat for 45
minutes or until tender.

Place the chicken quarters on a bed of boiled rice and keep warm. Skim off
any fat from the cooking liquid, stir in the cream and reheat without
letting it boil, then pour it over the chicken and rice and serve.

This recipe for chicken and beer comes from Switzerlands Tecino region,
where the cooking tends toward Italian-style.