People always ask me why don’t cook more German food, and the truth is that most of it is pretty heavy food, and I prefer to cook it during the colder months. But then I was in the mood for this dish, and while it is not necessarily German, it sure tastes like the type of food I grew up eating. So I make it regularly, and I absolutely love it. This easily feeds a whole family, and I promise you that it will be a crowd pleaser.
What you’ll need:
- 2 large chicken breasts
- 2 tbsp flour
- 3 tbsp olive oil
- 4 shallots
- 8 oz button mushrooms
- salt and pepper to taste
- 2 grill cloves, minced
- 1 sprig fresh thyme
- 2 bay leaves
- 2 cups of beer (I chose Paulaner)
- 1/2 cup heavy cream
Season the chicken on both sides with salt and pepper. In a Dutch Oven, heat the olive oil over medium heat. Add the chicken and brown it on both sides, about 3 minutes each side. Revome and set aside. Add the shallots and sautee for about 3 minutes.
Add the mushrooms and garlic, and sautee for another 5 minutes. Add some more salt and pepper. Stir well and sautee for another 5 minutes.
Add the chicken back to the Dutch Oven. Add the beer and let it come to a simmer. Add the Bay Leaves and the thyme. Bring to a boil, then cover the pot, and simmer it on low for 45 minutes. Uncover the pot, then add the heavy cream. Remove the Bay Leaves and thyme. Simmer on low for another 10 minutes. Stir well. Serve over rice or mashed potatoes.
Bon Appétit!