Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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 (1/3 cup)
until it becomes a paste and just starts to turn golden.
Step 5
Whisk in the
Dijon Mustard (2 Tbsp)
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 (3 cups)
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 (3 cups)
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!
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSPotato Croquettes
Vegetarian Lasagna
Even Lazier Paella
Lemon Rose Battenberg Cake
Sausage, Sun-Dried Tomato, Mushroom Orecchiette
Ginger White Chocolate Snickerdoodles
Strawberry Granola Pancakes
Mascarpone Fig Overnight Oats
Banana Chocolate Chip Oatmeal Cookies
Strawberry Jaffa Cakes
Lemon Lavender Mascarpone Muffins
Hearty Middle Eastern Chicken Soup
Pork and Beans Pasta
Cheddar Jalapeño Scones
Butternut Squash White Bean Soup
Fudgy Zucchini Brownies
Recommended Recipes
{{name}}