Creamy Beer Cheese Chicken With Crispy Bacon

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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Beer, Lager(120g)
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  Garlic(10g)
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  1 teaspoon salt
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  1 pinch cracked pepper
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  Bacon(150g)
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  Unsalted Butter(30g)
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  Yellow Onion
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  Celery(400g)
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  Garlic(240g)
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  Flour, All-Purpose, White(30g)
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  2% Milk(300g)
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  Beer, Lager(120g)
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  Low Sodium Chicken Broth(120g)
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  Worcestershire Sauce(3g)

  Lea & Perrins is the standard. A little goes a long way.

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  Vegetable Bouillon Cube, Dry(5g)
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Hot Sauce, Frank'S RedHot
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  Cheddar Cheese(160g)
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  1 Pinch Salt (To Taste, If Desired)
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  1 Pinch Pepper (To Taste, If Desired)

Instructions

1. 1Combine lager, garlic, salt and pepper in a shallow bowl. Add in the chicken breasts, cover with plastic wrap and allow to marinade in the refrigerator for 2 hours if time allows, or over night for a deeper flavour.
2. 2When ready to cook, take out of the fridge for at least 20 minutes before cooking. Heat skillet or pan over medium - high heat. Drain chicken from marinade and fry breasts in a small amount of oil until golden browned on both sides and completely cooked through the centre (about 6-8 minutes per side, depending on the thickness of your chicken breasts). Fry in batches of two if you need to.
3. 3Transfer chicken to a warm plate.
4. 4In the same pan, cook bacon until crisp, (about 6 minutes). Transfer the bacon to a paper towel-lined plate to let drain.
5. 5To the remaining bacon fat in the pan, add the onion and celery, and cook until soft, about 6 minutes. (If there is no remaining bacon fat, melt the butter in the pan instead). Then add garlic and cook until fragrant, (about 1 minute).
6. 6Pour in the beer and allow to reduce slightly (about 3-4 minutes).
7. 7Add in the flour and cook until golden, (about 3 minutes), then slowly add the stock, whisking until flour has combined with the liquid. Whisk in the the milk and let simmer, while whisking occasionally, until thickened.
8. 8Stir in Worcestershire sauce, stock powder, mustard and hot sauce.
9. 9Remove from heat and stir in cheese. Mix until cheese has melted, then stir in 3/4 of the crumbled bacon. Taste test and add any extra salt, pepper, cheddar or beer.
10. 10Arrange chicken back into the pan and allow to warm through. Garnish with chives or parsley and the remaining bacon.