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THREE-BEAN BEER CHICKEN

THREE-BEAN BEER CHICKEN

One night I had a bunch of cut-up chicken pieces in my fridge, left over from a party the previous night. I had a bunch of beer left over, too. I put those two together, grabbed some beans I had on hand, and the result was this hearty stew.

Print Recipe
THREE-BEAN BEER CHICKEN
THREE-BEAN BEER CHICKEN
Course Main Dish
Prep Time 6 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Garnish
Course Main Dish
Prep Time 6 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Garnish
THREE-BEAN BEER CHICKEN
Instructions
  1. Preheat oven to 375˚F.
  2. Pat chicken dry, then toss in a bowl with Old Bay seasoning. Roast on a rimmed baking sheet, lined with foil, in the oven for 15 minutes.
  3. Meanwhile, in a large Dutch oven or skillet, melt butter over (or skillet) and stir until well coated. Add the beer and bring to a boil. Continue to cook for about 3 to 5 minutes. Add chicken stock and all beans.
  4. Cook for about 3 to 4 minutes longer until meat registers 165 degrees on a meat thermometer. Serve in large bowls. Sprinkle with fresh chopped parsley.

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