Dubbel Chicken - Home Brew Forums
Register Now For Free!

Home Brew Forums > Food and Beverage > Cooking & Pairing > Dubbel Chicken

Thread Tools
Old 04-01-2008, 02:33 AM   #1
PseudoChef's Avatar
Apr 2007
West Chicago 'Burbs, IL
Posts: 3,406
Liked 110 Times on 81 Posts

This is an easy way to turn boring, bland white-meat boneless chicken breast into an eye-catching and taste-bud pleasing entree.

Ingredients: (for two servings).

2-3 medium sized shallots
4 cloves garlic
6 oz Belgian Dubbel
2 Tbl. Dijon mustard
1/2 cup chicken stock
1 Tbl. Black Currant preserves.
Olive Oil
Butter (real, for the love of God)

1 cup Fresh, toasted bread crumbs, seasoned to preference.
1 Egg, beaten.

1 large chicken breast, butterflied into two separate pieces.

Feta-fried potatoes:

2 small russet potatoes, peeled and coarsely chopped.
1/4 cup feta cheese.

Liberally coat the bottom of a frying pan with olive oil over medium-low heat. Coarsely chop shallots and garlic cloves and roast, stove-top, for approximately 20 minutes. Stir frequently.

While the shallots and garlic are roasting, cover the potatoes with cold water and add a hefty pinch of kosher salt to season. Bring to a boil over medium heat and boil until just shy of fork tender, ~ 8-10 minutes. Drain, and cool with ice water to stop the cooking.

Preheat oven to 350°F

Coat each piece of chicken in breadcrumbs, egg mixture, then recoat in breadcrumbs.

In a separate pan, heat 2 Tbls. olive oil and 4 Tbls. butter over medium heat and add coated chicken breast. Saute until browned on both sides, ~2-3 minutes per side.

Transfer chicken to a baking dish and finish cooking in the oven, ~20 minutes, depending on thickness.

Rice cooked potatoes and add feta. Season to taste wtih salt and pepper. Shape into rough patties. Fry in oil/butter mixture from chicken until golden brown on both sides over medium heat. ~ 4-5 minutes per side.

Add beer, mustard, stock, and preserves to the shallots/garlic. Season. Reduce by about a third, until the mixture achieves a gravy-like consistency (spoon-coating, and you can draw a visible line in the pan).

Serve potatoes and chicken with reduction atop sauteed bitter greens. Pair with Belgian Dubbel.

Reply With Quote
Old 04-01-2008, 04:11 AM   #2
Arneba28's Avatar
Feb 2008
Amherst, Western New York
Posts: 2,193
Liked 17 Times on 12 Posts

Nice. Belgians do go really good with white chicken. Nice Wusthofs...
My Kegerator Project

Reply With Quote
Old 04-01-2008, 04:16 AM   #3
BakerStreetBeers's Avatar
Feb 2008
Petaluma, CA
Posts: 307
Liked 4 Times on 4 Posts

Thanks for this. Looks great!
Primary: Apfelwein
Secondary: nada
Kegged: African Amber Clone
On Tap: Dunkelweizen, Strong Irish Red
On Deck: Agave Wit, DC's RyePA, Belgian Blonde

"Ale man, ale's the stuff to drink / For fellows whom it hurts to think."
- Housman

Reply With Quote
Old 04-01-2008, 04:41 AM   #4
usnsti's Avatar
Sep 2006
East Dago, CA
Posts: 83
Liked 1 Times on 1 Posts

dang that looks alot better than what I whipped up on the george foreman last night...
Drinking- Water
Primary- Empty
Secondary- Strong Dark and Belgian

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Dubbel, Dubbel, Toil & Troubel cmdrico7812 Label Display & Discussion 3 04-22-2009 07:43 PM
Chicken Pot Pie... thataintchicken Cooking & Pairing 1 01-09-2009 05:45 PM
Chicken Pot Pie thataintchicken Drunken Ramblings and Mindless Mumbling 18 11-21-2008 04:51 PM
Chicken, anyone? alemonkey Drunken Ramblings and Mindless Mumbling 2 01-05-2007 04:43 AM

Forum Jump