Creamy Beer Cheese Chicken With Crispy Bacon
Creamy Beer Cheese Chicken With Crispy Bacon is ready in less than 20 minutes! Beer and cheddar cheese in a creamy sauce with bacon AND chicken? What's not to love! AN ORIGINAL CAFE DELITES RECIPE
Foto: Cafe Delites
Ingredients
- 4 boneless skinless chicken breasts (large)
- 1 /2 cup lager
- 2 teaspoons garlic (minced)
- 1 teaspoon salt
- 1 pinch cracked pepper
- 150 grams bacon (diced)
- 2 tablespoons butter (optional)
- 1 onion (large, diced)
- 1 stalk celery (finely chopped)
- 4 cloves garlic (minced)
- 2 tablespoons flour
- 1 1/4 cup milk (I use 2%, but you can use skim or full cream)
- 1/2 cup lager
- 1/2 cup low sodium chicken stock (good quality)
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon vegetable stock powder
- 1 teaspoon Dijon mustard
- 1 dash hot sauce
- 2/3 cup shredded cheddar ((add more to suit your tastes))
- 1 pinch salt (to taste, if desired)
- 1 pinch pepper (to taste, if desired)
Steps
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Combine lager, garlic, salt and pepper in a shallow bowl. Add in the chicken breasts, cover with plastic wrap and allow to marinade in the refrigerator for 2 hours if time allows, or over night for a deeper flavour.
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When ready to cook, take out of the fridge for at least 20 minutes before cooking. Heat skillet or pan over medium - high heat. Drain chicken from marinade and fry breasts in a small amount of oil until golden browned on both sides and completely cooked through the centre (about 6-8 minutes per side, depending on the thickness of your chicken breasts). Fry in batches of two if you need to.
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Transfer chicken to a warm plate.
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In the same pan, cook bacon until crisp, (about 6 minutes). Transfer the bacon to a paper towel-lined plate to let drain.
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To the remaining bacon fat in the pan, add the onion and celery, and cook until soft, about 6 minutes. (If there is no remaining bacon fat, melt the butter in the pan instead). Then add garlic and cook until fragrant, (about 1 minute).
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Pour in the beer and allow to reduce slightly (about 3-4 minutes).
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Add in the flour and cook until golden, (about 3 minutes), then slowly add the stock, whisking until flour has combined with the liquid. Whisk in the the milk and let simmer, while whisking occasionally, until thickened.
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Stir in Worcestershire sauce, stock powder, mustard and hot sauce.
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Remove from heat and stir in cheese. Mix until cheese has melted, then stir in 3/4 of the crumbled bacon. Taste test and add any extra salt, pepper, cheddar or beer.
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Arrange chicken back into the pan and allow to warm through. Garnish with chives or parsley and the remaining bacon.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| boneless skinless chicken breasts | 4 | - | - |
| lager | 0.5 cup | - | - |
| garlic | 2 teaspoons | - | - |
| salt | 1 teaspoon | - | - |
| pinch cracked pepper | 1 | - | - |
| bacon | 150 grams | - | - |
| butter | 2 tablespoons | - | - |
| onion | 1 | - | - |
| celery | 1 stalk | - | - |
| garlic | 4 cloves | - | - |
| flour | 2 tablespoons | - | - |
| milk | 0.25 cup | - | - |
| lager | 0.5 cup | - | - |
| low sodium chicken stock | 0.5 cup | - | - |
| Worcestershire sauce | 0.5 teaspoon | - | - |
| vegetable stock powder | 1 teaspoon | $0.50/100g | $0.03 |
| Dijon mustard | 1 teaspoon | - | - |
| dash hot sauce | 1 | - | - |
| shredded cheddar | 0.6666666666666666 cup | $1.88/170g | $1.74 |
| pinch salt | 1 | - | - |
| pinch pepper | 1 | - | - |
*Estimated market prices, may vary by region
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