Beer Cheese Chicken Thighs

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 stick

Butter , divided

12

Boneless, Skinless Chicken Thighs

1 bottle

Beer , divided

1/3 cup

All-Purpose Flour

2 Tbsp

Dijon Mustard

3 cups

Milk

3 cups

Shredded Cheddar Cheese

to taste

Roughly Chopped Fresh Dill

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 (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!