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Sunday, October 7, 2012

Honey Beer Chicken

Adapted from Cooking Light.

Delicious!  And freezable!  I'm starting to make and freeze meal kits in preparation for the arrival of Kiddo #3 and this one is on the list.  I made a kit of this recipe for my husband to make for dinner one night that I worked late...he said it was easy to make, easy to follow and tasted great.  So it's even husband-proof ;)

My grocery store had 4 lb. bags of frozen chicken breasts on sale, so I'm making two kits of this recipe along with 4 kits of gumbo.  If you wanted not to have extra of anything hanging around (like 4 oz. of beer out of a 12 oz. bottle), plan to make 3 honey beer chicken kits.  Fortunately, I have a willing volunteer to take care of the extra for me today (the aforementioned test cook/Dear Husband).

Btw, I completely spaced out and didn't take a *single* photograph of this dish, any of the 3 opportunities I've had.  Go see the Cooking Light site for a beautifully food-styled picture.

Honey Beer Chicken
Makes 4 servings

1 lb. boneless, skinless chicken (breasts or thighs)
1 shallot, peeled and thinly sliced
4 oz. (1/2 cup) beer
2 tbsp soy sauce
1 tbsp honey
1 tbsp dijon mustard

To make a kit, cut chicken into chunks if desired and place in a freezer bag.  Put sliced shallots in a small freezer container.  Whisk together beer, soy sauce, honey and mustard, and pour into a freezer container/bag.  Freeze all together along with cooking instructions.

To cook, thaw thoroughly.  Saute chicken in 1 tbsp olive oil over medium heat until cooked through (10 minutes for chunks, 12-15 for whole breasts, 15-20 for whole thighs).  Remove to a plate and wipe out pan.  Add 1 tbsp olive oil and saute shallots 3-4 minutes.  Shake up sauce mixture and pour in.  Simmer 3-5 minutes until thickened.  Return chicken to pan to coat with sauce. Pin It

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