SOLO CHICKEN BREAST POACHED IN BEER
This solo meal provides meat, vegetable, and pasta in one dish. The sourness of the beer is matched with the sweetness of the onion, and the saltiness of the olives. The reason the chicken breast is left whole for most of the cooking, and then diced as a later step is because the meat will remain more moist and flavorful if seared rather than stir fried.
Provided by Bill Hilbrich
Categories One Dish Meal
Time 40m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place a thawed chicken breast in a preheated 8 inch cast iron frying pan or one with a non stick surface and sear each side for 2 minutes.
- Add warm beer and poach the chicken uncovered for 15 minutes.
- Bring 2 quarts of salted water to a boil, and after the chicken has been poaching for 8 minutes, add the dried pasta to the boiling water.
- After the chicken has cooked for another 8 minutes, remove the chicken and add the onion to the poaching liquid.
- Dice the chicken, return it to the frying pan, drain the pasta, add it to the frying pan, and add the diced olives.
- Cook mixture for another 2 minutes, and serve.
- Salt and pepper to taste.
BEER-BRAISED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
- Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.
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- 1. Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour, coating it completely.2. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the chicken to the instant pot and sear on both sides until browned, about 2 minutes. Add the onions and garlic, cook 3 minutes. Turn the instant pot off.3. To the instant pot, add the beer, tomatoes, apple butter, bell pepper, chili powder, paprika, thyme, cayenne, and season with salt and pepper. Cover and cook on high pressure for 6 minutes.4. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté and bring to a boil, boil 10-12 minutes or until the liquid reduces slightly. Turn the instant pot off. Remove the thyme and discard. Stir in the parsley and reserved bacon.5. Serve the chicken and sauce over rice.
- 1. Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour, coating it completely.2. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove the chicken from the skillet and place directly into the slow cooker. Add the onions, garlic, beer, tomatoes, apple butter, bell pepper, chili powder, paprika, thyme, cayenne, and season with salt and pepper. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. 3. Remove the lid, cook 30 minutes on high to thicken the sauce. Remove the thyme and discard. Stir in the parsley and reserved bacon.4. Serve the chicken and sauce over rice.
- 1. Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour, coating it completely.2. Cook the bacon in a large braiser over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the chicken and sear until golden brown on both sides, about 3 minutes per side. Add the onions and garlic, cook 5 minutes. 3. Reduce the heat to low. Add the beer, tomatoes, apple butter, bell pepper, chili powder, paprika, thyme, cayenne, and season with salt and pepper. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. Stir in the parsley and reserved bacon.4. Serve the chicken and sauce over rice.
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