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Chicken in Beer Sauce with Mushrooms, Rice and Red Cabbage Salad

What mushrooms to pick

In this recipe it’s absolutely your choice. You can choose any type of mushroom you like and you can even mix them to make the taste more intense. For example chanterelle mushrooms would taste great in this recipe.


Be careful in the beginning of cooking

You don’t want to burn the chicken or onions in the beginning, because beer is a little bit bitter and together with burned onions the bitterness would be too strong. So, if you see the ingredients start burning before they get the right colour, add a little bit of water and let it cook for about a minute before browning the meat and other ingredients again.


What side dish is the best?

This recipe calls for rice, but if you want to try mashed potatoes, roasted potatoes, French fries or just a baguette / sourdough bread, be sure it will taste amazing!



Serves 4

1 hour 30 minutes


For the chicken:

4 boneless chicken legs

1 small onion

500 g mushrooms (leave about 6-8 mushrooms to finish)

2 tablespoons all-purpose flour

1 cup / 250 ml beer

3 cups / 750 ml chicken broth

1 teaspoon mustard

1 tablespoon chopped thyme

salt, pepper

2 tablespoons sour cream


For the salad:

1 tablespoon honey

1 tablespoon wine vinegar

2 tablespoons olive oil

1 teaspoon mustard

500 g red cabbage

1 carrot

200 g radishes

salt, pepper


To finish:

4 tablespoons sour cream

4 tablespoons chive oil

fresh chopped chives


Step 1

Cut the chicken into large cubes and season with salt and pepper. Heat a large pot, add about 2 tablespoons olive oil and the chicken. Cook for about 3 minutes from both sides until golden.


Step 2

Remove the chicken from the pot and sliced onion and mushrooms. Cook for 2 minutes, put the chicken back into the pot and dust with flour. Stir, cook for about one more minute and pour with beer and chicken broth.


Step 3

Bring everything to boil, add the mustard and thyme, season with salt and pepper, cover with a lid and cook on medium heat for one hour until tender. In the end turn the heat down, add the sour cream and stir.


Step 4

For the salad whisk the honey with vinegar, olive oil and mustard to make a dressing. Grate the cabbage with carrot, slice the radishes and mix them with your dressing. Season with salt and pepper.


Step 5

Heat about 2 tablespoons olive oil in a pan, slice the remaining mushrooms, season with salt and cook them for about 3 minutes until golden brown. Serve the chicken with rice, cabbage salad, crispy mushrooms, sour cream and chives.




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