2 Whole, Medium-Size Chickens
Flour
Salt, Pepper and/or Seasoning
3 Tbsp. Oil
3 Tbsp. Butter
1 Large Onion
1 Red Pepper
1 Green Pepper
1 Cup Chicken Broth
1 Beer (Plus What You’ll Drink)
2 Bay Leaves
2 Tbsp. Apple Cider Vinegar

Dredge chickens in seasoned flour (flour, salt, pepper, and any seasoning salt). Brown all sides in large Dutch oven with oil and butter. Remove birds. Add chopped onion, red and green peppers. Stir in hot oil till tender. Replace birds in pot and cover with chicken broth, beer, bay leaves and vinegar. Suggest 20 coals on the bottom and 20 on the lid of oven. Cook 1-1/2 hours.