Recipes

Beer-Smothered Chicken

beer-smothered chicken on a rustic wooden table

Beer-Smothered Chicken

Tender chicken simmered in a creamy beer sauce with vegetables, perfect served over rice.
Couverts4 persons
Preparation 15 minutes
Preparation time:1 hour 30 minutes
Total time 1 hour 45 minutes
estimated costs pp $3.90
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Equipment

Ingredients

Instructions

  • Coat the chicken pieces with flour.
  • Heat oil in a skillet and sauté garlic.
  • Add chicken and cook in batches until golden on both sides.
  • Remove chicken and set aside.
  • Cook onion and bell pepper in the same pan until tender.
  • Return chicken to the pan.
  • Add beer, mushrooms, and soy sauce.
  • Simmer for 30 minutes.
  • Stir in the soup and cook another 30 minutes.
  • Add cream and heat through.
  • Let rest for 5 minutes.
  • Serve over cooked rice.

Notes & Wine Advice

Recipe Notes

This dish develops even more flavor when prepared ahead of time. Let it cool and gently reheat before serving. You can also substitute the nonalcoholic beer with a regular lager for a deeper flavor profile.

Wine Advice

A smooth red wine such as Merlot pairs beautifully with this dish. The soft tannins and fruity notes complement the creamy sauce and savory chicken. Prefer white? A full-bodied Chardonnay also works surprisingly well and adds a fresh contrast.

Nutrition values

Calories: 780 kcal | koolhydraten: 28 g | Eiwitten: 42 g | Vet: 48 g | Verzadigd vet: 14 g | Natrium: 980 mg | Suiker: 6 g
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Course; Chicken / Dinner
Cuisine; American / North America
Season: All Seasons
Diets; High-Protein

Tandoori Chicken

Tandoori Chicken

This spicy chicken dish calls for quite a few ingredients, but it’s well worth it. High-heat roasting makes for a short cooking time.
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Ingredients

Makes 8 servings / Prep: 20 min., Chill: 8 hrs., Bake: 35 min.

Instructions

  • Stir together first 12 ingredients and 1 tablespoon vegetable oil in a large bowl until blended.
  • Skin chicken breasts.
  • Remove breastbones by inserting a sharp knife tip between bone and meat, cutting gently to remove as much meat as possible.
  • Cut breast halves into thirds.
  • Cut deep slits, 1 inch apart, into remaining chicken pieces.
  • (Do not skin pieces.
  • ) Add to chicken spice mixture.
  • Thoroughly rub spice mixture into slits.
  • Cover and chill 8 hours.
  • Drizzle remaining 1 tablespoon oil into a large aluminum foil-lined roasting pan.
  • Arrange chicken in a single layer in pan.
  • Bake chicken at 450° for 35 minutes or until done.

Notes & Wine Advice

We used a cut-up mix of chicken breasts, thighs, legs, and wings.
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Course; Chicken
Cuisine; India

Pineapple-Glazed Chicken Thighs

Pineapple-Glazed Chicken Thighs

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Ingredients

Makes 8 servings / prep: 15 min., Cook: 17 min.

Instructions

  • Whisk together first 4 ingredients until smooth; set aside.
  • Sprinkle salt and pepper evenly over chicken.
  • Dust evenly with flour.
  • Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
  • Cook chicken 6 to 8 minutes on each side or until done.
  • Remove chicken from pan, and keep warm.
  • Add pineapple juice mixture to skillet, and cook, whisking constantly, 1 minute or until thickened and bubbly.
  • Pour over chicken.
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Course; Chicken / Fruit

Chicken With White Barbecue Sauce

Chicken With White Barbecue Sauce

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Ingredients

Makes 8 servings / Prep: 30 min., Chill: 8 hrs., Soak: 30 min., Cook: 2 hrs.

Instructions

  • Stir together first 5 ingredients; cover sauce, and chill 8 hours.
  • Soak wood chips in water at least 30 minutes.
  • Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
  • Rinse chickens, and pat dry.
  • Sprinkle each chicken with ½ teaspoon salt and ½ teaspoon pepper.
  • Place 2 lemon halves into cavity of each chicken.
  • Drain chips, and place on coals.
  • Place water pan in smoker; add water to depth of fill line.
  • Place chickens on lower food rack; cover with smoker lid.
  • Cook 1 hour and 30 minutes or until a meat thermometer inserted into thigh registers 175°.
  • Serve chicken with sauce.
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Course; Chicken

Our Best Fried Chicken

Our Best Fried Chicken

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Ingredients

Makes 4 servings / Prep: 10 min., Chill: 8 hrs., Fry: 30 min.

Instructions

  • Combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken.
  • Cover and chill 8 hours.
  • Drain chicken; rinse with cold water, and pat dry.
  • Sprinkle ½ teaspoon salt and ½ teaspoon pepper over chicken.
  • Combine flour, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper in a large freezer bag.
  • Place 2 pieces of chicken in bag; seal and shake to coat.
  • Remove chicken, and repeat procedure with remaining pieces.
  • Combine vegetable oil and bacon drippings in an electric skillet; heat to 360°.
  • Add chicken, a few pieces at a time, skin side down.
  • Cover and cook 6 minutes; uncover and cook 9 more minutes.
  • Turn chicken pieces; cover and cook 6 minutes.
  • Uncover and cook 5 to 9 more minutes, turning pieces during the last 3 minutes for even browning, if necessary.
  • Drain on paper towels.
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Course; Chicken

Greek Roasted Chicken With Rosemary Potatoes

Greek Roasted Chicken With Rosemary Potatoes

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Ingredients

Makes 6 servings / Prep: 20 min.; Bake: 1 hr., 15 min.; Stand: 10 min.

Instructions

  • Whisk together Greek seasoning, lemon juice, and 2 tablespoons olive oil in a small bowl.
  • Loosen skin from chicken breasts and drumsticks without totally detaching skin.
  • Rub Greek seasoning mixture evenly under skin.
  • Arrange 3 lemon slices on each side of breast under skin; carefully replace skin.
  • Place remaining lemon slices and next 3 ingredients into chicken cavity.
  • Tie ends of legs together with string; tuck wing tips under.
  • Place chicken, breast side up, on a lightly greased rack in a lightly greased shallow roasting pan.
  • Lightly coat chicken with cooking spray; sprinkle evenly with 1 teaspoon salt and ¼ teaspoon pepper.
  • Bake at 450° for 30 minutes.
  • Stir together new potatoes, rosemary, and remaining 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper in a bowl.
  • Remove chicken from oven; pour 2 cups chicken broth over chicken.
  • Arrange potato mixture in a single layer on wire rack around chicken; return to oven.
  • Reduce oven temperature to 400°.
  • Bake at 400° for 40 minutes or until meat thermometer inserted into thigh registers 175°, basting every 15 minutes with pan juices.
  • Cover loosely with aluminum foil to prevent excessive browning, if necessary.
  • Remove from oven, and let stand 10 minutes before carving.
  • Serve chicken and potatoes on fresh spinach leaves drizzled with pan juices, if desired.
  • (The hot pan juices will wilt the spinach.
  • )
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Course; Chicken / Main Course
Cuisine; European / Greece

Sausage-Filled Crêpes

Sausage-Filled Crêpes

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Ingredients

Makes 6 to 8 servings / Prep: 15 min., Cook: 15 min., Bake: 20 min.

Instructions

  • Cook sausage and onion in a large skillet over medium heat, stirring until sausage crumbles and is no longer pink; drain well.
  • Return mixture to skillet; add 1 cup Cheddar cheese, cream cheese, and marjoram, stirring until cheeses melt.
  • Spoon 3 tablespoons filling down center of each crêpe.
  • Roll up and place, seam sides down, in a lightly greased 13- x 9-inch baking dish.
  • Bake, covered, at 350° for 15 minutes.
  • Stir together sour cream and butter; spoon over crêpes.
  • Bake 5 more minutes.
  • Sprinkle with remaining 1 cup Cheddar cheese and parsley.
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Course; Pancake’s / Crepes / Pork

Crêpes

Crêpes

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Ingredients

Makes 12 (7-inch) crêpes / Prep: 5 min., Chill: 1 hr., Cook: 18 min.

Instructions

  • Beat first 3 ingredients at medium speed with an electric mixer until blended.
  • Gradually add flour and salt, beating until smooth.
  • Cover mixture, and chill 1 hour.
  • Place a lightly greased 7-inch nonstick skillet over medium heat until hot.
  • Pour 3 tablespoons batter into skillet, and quickly tilt in all directions so batter covers bottom of skillet.
  • Cook 1 minute or until crêpe can be shaken loose from skillet.
  • Turn crêpe over, and cook about 30 seconds.
  • Place on a dish towel to cool.
  • Repeat procedure with remaining batter.
  • Stack crêpes between sheets of wax paper.
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Course; Pancake’s / Crepes

Swiss Cheese Sauce

Swiss Cheese Sauce

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Ingredients

Makes 2 cups / Prep: 10 min., Cook: 10 min.

Instructions

  • Melt butter in a heavy saucepan over low heat; whisk in flour until smooth.
  • Cook, whisking constantly, 1 minute.
  • Gradually whisk in milk; cook over medium heat, whisking constantly until thickened and bubbly.
  • Add cheese, salt, and pepper, stirring until melted.
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Course; Cheese / Sauce
Cuisine; European / Switzerland

Country Ham Eggs Benedict

Country Ham Eggs Benedict

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Ingredients

Garnishes:

Instructions

  • Makes 10 servings / Prep: 35 min. , Cook: 20 min.
  • Brown country ham in a large skillet coated with cooking spray over medium-high heat.
  • Remove browned ham from skillet, and keep warm.
  • Stir together cornmeal and next 4 ingredients in a large bowl; make a well in center of mixture.
  • Stir together 2 eggs, buttermilk, cream-style corn, and vegetable oil; add to cornmeal mixture, stirring just until dry ingredients are moistened.
  • Pour about ¼ cup batter for each pancake onto a hot, lightly greased griddle or into a nonstick skillet.
  • Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.
  • Top each pancake with browned country ham, 1 poached egg, and warm Swiss Cheese Sauce.
  • Garnish, if desired, and serve immediately.
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Course; Eggs / Pork
Cuisine; American