Beer Cheese Chicken and Veggies
I wanted to stretch my culinary muscles on this one. There is a lot going on at one time to execute this dish, but the flavors yielded are exceptional! This is a fun dish that is moderately challenging for normal home cook.
Beer Cheese Chicken and Veggies
I wanted to stretch my culinary muscles on this one. There is a lot going on at one time to execute this dish, but the flavors yielded are exceptional! This is a fun dish that is moderately challenging for normal home cook.
Open in Cookpad AppSteps
- 1
Let's get the potatoes boiling for some mashed potatos.
- 2
Now let's drop the asparagus into a hot pan with canola oil to get a nice sear. Hit it with salt and pepper.
- 3
As it starts to sear let's drop in the mushrooms and the butter. Hit it with salt and pepper again. We layer flavors.
- 4
Take the boiled potatoes and smash them. Add in heavy whipping cream until smooth and creamy. Add in salt, pepper, and garlic powder.
- 5
Now that the veggies are nearly done let's drop the chicken thighs into a screaming hot pan with canola, to get a nice crust. Hit them with salt, pepper, and chili powder.
- 6
While the thighs are searing pour the beer into a pot. Add in worcestershire sauce, heavy whipping cream, salt, pepper, garlic powder, onion powder, cumin, chili powder and liquid smoke. Bring to a boil.
- 7
Pour the bag of cheddar into your sauce and melt it in while mixing.let it cool and stir in a a few teaspoons of flour to thicken. Bring to a boil again and Voila! Beer cheese!
- 8
Now flip your chicken thighs and hit it with the spices
- 9
Top the veggies with baby spinach and minced garlic.cover the pan to wilt the spinach
- 10
Now that the chicken is seared off. Beer cheese is done. Mashed potatoes are ready. Spinach is wilted. We're done. Let's plate!
- 11
On a bed of mashed potatoes, lay a chicken thigh on top of the potatoes. Top with the sautéed veggies and pour some beer cheese over the top of that. Enjoy!
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