What can I say, it's chicken cooked in beer with bacon...what's not to like about this tasty dish?!?
1/4 lb Bacon, cut into 3/4-1" pieces
4 Boneless, Skinless, Chicken Breasts, cut in half
2 small-med Yellow Onions, cut in half then sliced
1 Carrot, chopped
1-2 cups frozen Green Beans
1-2 cups Chicken Broth
1- 12 oz Beer
All Purpose Flour, for dredging
Salt & Pepper
In a dutch oven or soup pot, cook the bacon pieces over medium/ high heat. Drain with a slotted spoon & serve on a paper towel lined plate.
Cut the chicken in half, I did it diagonally so the pieces would be the same.
Dredge the chicken in flour seasoned with salt & pepper. I just put the flour in a ziplock bag, add the chicken pieces & toss to coat. After your remove the cooked bacon from the pan, add the chicken & sear on both sides.
When both sides of the chicken are browned, remove it from the pot.
Add the onions & carrot to the pot & saute until they are tender.
When the onions & carrots are tender, add the chicken back to pot.
Pour the beer over the chicken. This is the beer that we used but you can use what ever you'd like.
Then add the mustard & enough chicken broth cover the chicken. Stir to incorporate the mustard & season with a little salt & pepper (remember that you used bacon so don't add too much salt). Cover with the lid & cook over low-medium heat for about 30 minutes.
Add in the green beans & adjust your seasonings.
Cover & continue to cook for another 15-30 minutes. I cooked mine until the chicken was so tender it shredded.
Add the reserved bacon to the pot just before you serve.
I served it in a deep bowl with a side of mashed red skins potatoes. But I think it would be good with rice or egg noodles too. You could also cook potatoes in with the chicken, like a stew! You could certainly use chicken thighs instead of breasts if you prefer dark meat.