Cooking With Beer

Chicken Recipes

1. Holiday Chicken with Pale Ale
2. Brown Ale Livers

   Holiday Chicken with Pale Ale

• Serves 2-3  from a casserole dish
• Preheat oven to 350º
• 2-1/2 LB's Chicken Breast strips
• 1-Tbs. Butter
• 1-Tbs. Peanut Oil
• 1/2 Medium sliced Onion
• 1 ea. Large Red Delicious or similar juicy Apple. Peeled & cored. Cut into 12-15 slices.
• 1/2 -tsp. Dry Beef extract
• 1 -Tbs.. Flour
• 1-Tbs. cornstarch ( dissolved in 2 Tbs. of cold flat Beer)
• 1/4 -cup sour cream
• 1- Cup of Beer (low hopped - 'Bass Style')

        On the stove top, Brown chicken strips in the butter and oil. Remove chicken and add the onion and apple slices into the butter/oil. Cook until both are softened then add the Dry Beef Extract, flour and slowly blend in the beer. Place the chicken strips in casserole dish, Lightly pepper. Cover with the apple & onion mix and Bake for ONE Hour. Remove the chicken strips and place on a serving plater, cover with apples. Add cornstarch mix into the casserole liquid and stir until thickened. Add sourcream and pour mix over chicken.   Enjoy.

Brown Ale Livers

Serves 6

1/2 Lb. Chicken Livers

3-Tbs. Butter

1-1/2 Onoins Chopped Fine

1/4 cup sliced mushrooms

1-Tbs. Tomato Paste

1-cup Raw Rice (not instant rice)

3 cups Brown or Nut Brown Beer

1/4-cup grated Parmesan Cheese

pepper

Sauté Chicken livers in the butter for 4-miutes. Remove livers and chop into thumb nail pieces.  Add the onions into the butter and cook until soft. Add mushrooms and lightly sauté until brown. Stir in tomato paste and rice. Cook until rice just starts to soften but not cooked. Very-Slowly add the beer into the rice mix. Lightly pepper to taste, cover and let simmer on low heat for 20 minutes or until the rice has absorbed all the Beer. Add livers back into the rice mix. Pour into serving dish and top with the cheese. Enjoy