Bacon Wrapped Beer Braised Chicken

This is the perfect autumn/oktoberfest meal. After Jason told me he had started wrapping his chicken in bacon, I knew that I had to amp up the volume and make something really good with his idea. It's not often that he tries new things so when the oppporunity arises to add a new dish to our dinner lineup, I jump at it.

Adding a little extra wheat ale...

The chicken gets super moist and tender after being cooked in the beer, and the bacon flavors the whole dish with its smokiness. Basically, a guy meal made in heaven: bacon and beer together! And the best part is, if your guy (or you) loves beer, then buy a whole case since it goes perfectly with this meal. Add in some pumpkin mac and cheese as a side and a nice apple pie with a cheddar crust for dessert, and I think you have an October meal made in heaven. Excuse me while I go drool.

Bacon Wrapped Beer Braised Chicken

3 boneless skinless chicken breasts
1 tbl olive oil
1 medium onion, sliced
1/2 cup wheat ale
9 sliced thick-cut applewood smoked bacon
salt and pepper

Preheat the oven to 350 degrees.

Season the chicken breasts. In a large cast iron pan heat the oil on medium high heat. Brown the chicken breasts on both sides, about 3 minutes per side. Remove from the heat and let cool. Add the onions to the pan and saute until softened and browned, about 5 minutes. Deglaze the pan with the wheat ale and season with salt and pepper. Remove from heat.

Wrap each chicken breast with 3 slices of the bacon. Nestle the chicken in the pan with the beer and onions. Place the entire pan in the preheated oven to cook for 30 minutes to an hour depending on the size of the chicken breasts. Serve and enjoy!

3 Response to Bacon Wrapped Beer Braised Chicken

October 4, 2011 at 8:16 AM

This recipe looks awesome! I'll bet the chicken was so juicy after being cooked that way!

October 4, 2011 at 8:59 AM

Everything about this is right. Everything.

October 7, 2011 at 11:05 AM

Fantastic use of bacon and beer!

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