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Beer-Braised Chicken with Crusty Bread

  • Prep 10 min
  • Total 40 min
  • Servings 2

Chicken braised in garlic and beer. I mean, is there anything else to say? MORE + LESS -

Bev Cooks
November 4, 2016

Ingredients

1
can (11 oz) Pillsbury™ refrigerated crusty French loaf
1
tablespoon butter
1
tablespoon extra-virgin olive oil
2
chicken breast halves
Salt and pepper to taste
6-8 cloves garlic, minced
1
pinch cayenne pepper
1
(12 ounce) bottle of your favorite beer
1
tablespoon grainy mustard
1
tablespoon honey
1
tablespoon Worcestershire sauce
1/2
cup chopped parsley
1
small lemon, juiced

Steps

Hide Images
  • 1
    Preheat oven to 350ºF. Place the bread on a greased baking sheet, seam side down, and bake for 23 to 28 minutes.
  • 2
    Heat 1 tablespoon butter and the oil in a large sauté pan over medium-high heat. Season the chicken with salt and pepper and place in the pan. Sear for 5 minutes on one side, flip and sear another 5 minutes. Remove chicken from the pan.
  • 3
    Add the garlic and cayenne pepper to the same pan. Stir until fragrant, about 30 seconds. Then add the beer, mustard, honey, Worcestershire and remaining tablespoon of butter. Nestle the chicken back in the pan and simmer on medium for up to 10 minutes, letting the sauce reduce a little.
  • 4
    Add the parsley and lemon juice; simmer another minute or two.
  • 5
    Place the chicken in two bowls and ladle the beer sauce over each breast. Serve with sliced crusty French bread.

Expert Tips

  • Roasted vegetables are a perfect side for this dish.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
1072.4
% Daily Value
Total Fat
37.2g
57%
Saturated Fat
11.1g
55%
Cholesterol
126.6mg
42%
Sodium
2531.3mg
106%
Potassium
888.6mg
25%
Total Carbohydrate
117.3g
39%
Dietary Fiber
7.7g
31%
Sugars
10.9g
Protein
54.9g
% Daily Value*:
Vitamin C
58.90%
59%
Calcium
25.90%
26%
Iron
46.20%
46%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Seared chicken swimming in an ocean of beer and garlic. Shut up, right?

    This is the perfect weeknight meal. It's super quick, super rich in flavor and involves a beer. Win win win. 

    Sometimes I make this with shrimp, sometimes with chicken. But the main thing is to bake some delaarrrrshush crusty bread to sop up all the beer sauce. 

    But the sauce is straight ridic. It's like, beer with grainy mustard, fresh lemon juice, Worcestershire sauce and HONEY. Ugh. And so much garlic not even Edward Cullen could find you. 

    Wait, maybe lessen the garlic because he's fiiiine. 

    Okay, let's make it!

    First of all, get your Pillsbury French bread all baked and crusty-licious. 

    While it's baking, get a couple of chicken breasts seared on both sides. Pretty pretty. Now take 'em out of the pan. 

    To the pan add a BUNCH of garlic, like 6-8 cloves. Or even more! Add that and a pinch of cayenne. Hmmm mmmm. Stir it around for about 30 seconds, until it's fragrant. 

    Then add the beer, some honey, mustard and Worcestershire and the remaining butter. Nestle the chicken back in and let it just simmer and simmer and simmer, for about 10 minutes, until the sauce has reduced just a little bit. 

    Then you'll toss in the parsley and lemon juice! This wakes up that whole mess so deliciously. 

    See? They're awake. 

    Place, ladle and serve! Don't forget your bread for sop sop soppin'. That's right.

    You could roast or sauté some veggies to go with it. And then invite me over, coo?

    Save Bev some beer sauce? For more musings, visit her blog Bev Cooks and her Tablespoon profile.

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