Cooking Instructions
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Step 1
Get out a large pot and heat
Butter (1/4 stick)
in it over medium-high heat.
Step 2
Brown the first
Boneless, Skinless Chicken Thighs (6)
for 5 minutes on each side. On the second side, pour in 2 Tbsp of
Beer (1/8 bottle)
to cook the chicken in it a little.
Step 3
Remove them to a plate and add the next
Boneless, Skinless Chicken Thighs (6)
to the pot. Pour in another 2 Tbsp of the
Beer (1/8 bottle)
again when they are on the second side. Remove them to a plate when they are done.
Step 4
Add in the remaining
Butter (3/4 stick)
and let it start to melt. Whisk in the
All-Purpose Flour (45 g)
until it becomes a paste and just starts to turn golden.
Step 5
Whisk in the
Dijon Mustard (30 g)
and a 1/4 cup of the
Beer (3/4 bottle)
and let them cook in for a minute. The remaining beer in the bottle goes to the chef! Then slowly pour in the
Milk (720 mL)
while you keep whisking until you have a sauce.
Step 6
Turn the heat to medium-low and let it bubble and thicken for 10 minutes, whisking it occasionally.
Step 7
Finally, whisk in the
Shredded Cheddar Cheese (340 g)
and nestle the chicken back into the sauce. Let it bubble together for another 10 minutes.
Step 8
Serve immediately with the
Fresh Dill (to taste)
sprinkled on top and your favorite sides. Enjoy!
