Best Solo Chicken Breast Poached In Beer Recipes

SOLO CHICKEN BREAST POACHED IN BEER

Solo Chicken Breast Poached in Beer image

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

Ingredients

1 boneless skinless chicken breast
1/2 cup finely sliced onion
1/2 cup diced Spanish salad olives
1 cup dry pasta (I like rotini)
1 (12 ounce) can warm beer
salt and pepper

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

Beer-Braised Chicken image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
1 tablespoon extra-virgin olive oil
1 (12-ounce) bottle beer (preferably brown ale)
1 cup frozen pearl onions, thawed
1/2 pound small red-skinned new potatoes, halved
2 tablespoons whole-grain mustard
2 tablespoons packed dark brown sugar
4 sprigs fresh thyme
3 tablespoons chopped fresh parsley

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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