Solo Chicken Breast Poached In Beer Recipes

Steps:

• Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
• Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.

Steps:

• Quarter one of the onions and place in a large pot with the chicken, beer, and 2 bay leaves. Add just enough water to come up to the top of the chicken pieces. Bring to a low boil over medium-high heat, and then lower the heat and simmer until cooked through, 12 to 15 minutes. Remove the chicken from the hot liquid to a bowl and shred the meat with forks. Strain and reserve the stock.
• Meanwhile, in a small pot, cover the anchos with just enough water to cover and simmer to reconstitute, 8 to 10 minutes. Add the anchos to a food processor bowl, reserving the cooking liquid.
• Toast the almonds in a saucepot large enough in which to make the sauce. Remove the toasted nuts to the food processor bowl.
• Slice the 2 remaining onions. Heat the extra-virgin olive oil over medium-high heat in the same pot you toasted the nuts in. Add the onions, garlic, last 2 bay leaves, raisins, red chile, oregano, cumin, cocoa, cinnamon, salt, and pepper. Cover and cook to soften the onions, 10 minutes, stirring occasionally. Add the crushed tomatoes and heat through. Transfer to the food processor with the reconstituted anchos and almonds. Process into a thick paste and return to the saucepot. Add a little of the chicken stock and ancho stock to thin the sauce a bit. It should remain thick enough to coat the back of a spoon. Add the shredded chicken to the sauce then serve with warm corn or flour tortillas for wrapping. Garnish with pepitas.

Steps:

• Place a thawed chicken breast in a preheated 8 inch cast iron frying pan or one with a non stick surface and sear each side for 2 minutes.
• Add warm beer and poach the chicken uncovered for 15 minutes.
• Bring 2 quarts of salted water to a boil, and after the chicken has been poaching for 8 minutes, add the dried pasta to the boiling water.
• After the chicken has cooked for another 8 minutes, remove the chicken and add the onion to the poaching liquid.
• Dice the chicken, return it to the frying pan, drain the pasta, add it to the frying pan, and add the diced olives.
• Cook mixture for another 2 minutes, and serve.
• Salt and pepper to taste.

Steps:

• Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
• Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).