Recipe #3017
Wild Red Chicken with Fall Vegetables
| Preparation: | 10 min |
| Marinating/Waiting: | 30 min |
| Cooking: | 30 min |
| Total: | 1 h 10 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Metro |
Wine & food pairing
Could also interest you
Recipe ingredients
- 1 341 mL bottle Champps Wild Red beer
- 2 Tbsp. (30 mL) each: Meaux mustard and honey
- 1 Tbsp. (15 mL) curry
- 4 skinless, boneless chicken breasts
- 2 Tbsp. (30 mL) butter
- 2 carrots, julienned
- 2 stalks celery, julienned
- 1 head broccoli, broken into florets
Preparation
In a shallow dish, mix beer, mustard, honey and curry together. Add chicken and marinate in the refrigerator for 30 min.
In a skillet, heat 1 Tbsp. (15 mL) butter and sauté vegetables 5 min. Remove and reserve.
In the same skillet, heat remaining butter. Brown chicken 2-3 min. per side.
Add marinade and cook another 18 min.
Serve chicken with sautéed vegetables and potato-turnip mash.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Stuffed Red Bell Peppers With Veal and Garden Vegetables
- Artichoke and fall fruit fondue in a pumpkin
- chicken noodle with Asian vegetables
- Rib Roast with Wild Mushroom and Red Wine Gravy
- Teriyaki sautéed vegetables and chicken
- Focaccia with Grilled Chicken and Vegetables
- Turkey Sandwich with Fall Relish
- Fall flavoured quail pieces
- Chicken with Red Pepper
- Teriyaki sautéed vegetables and chicken
Focaccia with Grilled Chicken and Vegetables
You like this recipe?
Please comment it with your account