I saw the post about the recipes on the FB-site of The Bruery and wanted to participate even tough I realize that Belgium is a bit too far away to really be a contender.
I made this recipe with Saison Rue (about the only Bruery beer that is easy to get around here) and posted this on my Dutch written beer blog, Belgian Beer Geek.
The spiciness of the beer nicely accentuates the spices of the chicken and the freshness of the tarragon while the carbonation cuts trough the creaminess of the sauce.
- 4 chicken breasts, cut into bite-size portions
- 1/4 lb of smoked bacon in cubes
- 1 lb of green beans
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 chili pepper, chopped
- 3/4 cup of cream
- 1 cup of Saison Rue
- 1 handful of tarragon leaves
- 2 teaspoons of Five Spice powder
- Cooking oil
- Pepper and salt
Season the chicken with some oil, pepper and salt and the Five Spice powder, set aside.
Clean the beans and boil them al dente; cool them down under cold water and set aside.
Heat up some oil in a large pan and fry the chicken until golden brown. Do this in portions if necessary.
Brown the bacon in the same pan. When the bacon starts to brown, add the onion, chili and garlic. Stir well.
Add the beans and chicken to the pan, stir for a minute or two and add the Saison Rue and let it cook in shortly. Add the cream and let it simmer until the chicken is cooked trough.
Taste and season with pepper and salt if necessary. Add the chopped tarragon leaves a few minutes before serving.
Serve with buttery mashed potatoes topped with chopped chives. Serves 4.
Thanks Kevin! For more of his delicious recipes, hop over to his website, Belgian Beer Geek.
We'll be posting the winning recipe for a very decadent dessert tomorrow. Have you seen any unusual beer styles used in beer-infused desserts?
Check out all four courses of our Holiday Cooking with Beer Recipe contest:
- The Bräuista's Beer Cheese Fondue Macaroni & Cheese
- Stacey's Bread Pudding with Spiced Black Tuesday Sauce
- Cooking with Beer Honorable Mention Coming Soon