Updated: May 20
This recipe is one of my mom's recipes. I have done it a few times and each time, I have used beer instead of the Riesling. It is a very hearty dish, and can be served with noodles or with rice. My family loves this dish because it is filling and just tastes so good. The prep time is not long, but I would suggest giving it time to simmer on low heat to allow the flavors to come together.
The mushrooms are optional. If you decide to use the mushrooms, I would add them in 30 minutes before you are ready to serve. This allows the mushrooms time to cook with the cream, and the chicken. In our farmers market we are seeing more varieties of mushrooms. Choose which ever variety suits your taste buds. I have done small potions using Cremini mushrooms and Shitake mushrooms. Both were delicious!
2 lbs. chicken thighs
1 large shallot, chopped
1/2 leek, chopped (optional)
1 bottle (12 Fl. oz.) of Lager or 300 grams of Riesling ( I used Hardywood Richmond Lager)
50 grams of butter
1 tablespoon of olive oil
100 grams of Better Than Bouillon roasted chicken base
250 grams of mushrooms, sliced (optional)
6- 8 tablespoons heavy whipping cream
Juice of 1 lemon and the rind
salt and pepper
Chopped parsley to garnish
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour
In a heavy pan, melt the butter and oil on medium heat. Add the chicken thighs.
Once browned slightly, remove the chicken from the pot and set aside.
Add the shallots and leek (if using) to the pan. Let cook until fragrant.
In the meantime, mix the Bouillon and the beer (or wine) in a bowl.
Add the beer (or wine) mixture to the pan with the shallots.
Return the chicken to the pan. Cover the pan, and let the mixture cook on low heat for 40 minutes.
If you decide to use the mushroom, in a separate saucepan, cook mushrooms on low heat. Add the juice of the lemon and the rind. Let cook for a few minutes. Add the cream. Bring to quick boil, stirring constantly, and add to the chicken 30 minutes before serving.
If you decide to not use the mushrooms, mix 6 tablespoons of the cream with the lemon juice in a saucepan bring to a quick boil, stirring constantly, and add the mixture to the chicken.
Add lemon rind.
Add salt and pepper.
Let the chicken simmer on low until ready to serve. Feel free to add more cream if you need to.
Serve with egg noodles, and garnish with parsley.