Chicken á la Honey-Ale Sauce

Sort of like coq au vin…but not.

As I promised earlier this week, here is my (semi) healthy recipe with the ingredient of the week: beer.

This recipe is super easy to make and it will take you 15-20 minutes to serve (awesome right?). So let’s take a look at what we need:

  • 2 tablespoons of olive oil (sunflower oil is also an option)
  • 2-4 chicken breasts (depending on how many people you’re cooking for)
  • salt and pepper
  • 2 thinly sliced shallots
  • 1/2 cup of beer (choose an inexpensive full-flavoured beer)
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of honey
  • 2 tablespoons of soy sauce (preferably the lower-sodium kind)
  • chopped up paprika (optional)

Let’s get started!

I always begin by cutting up the chicken and letting it marinade in the sauce first (cutting the chicken breasts is optional, of course). The sauce is made by combining the beer, the honey, the soy sauce and the Dijon mustard in a small bowl; stir the mix with a whisk and once all the ingredients have combined to form the sauce cover the chicken breasts in the sauce (do leave some sauce for later on) and let them marinade for about 15 minutes. This “pre-step”, as I like to call it, is optional; you can also start grilling the chicken right away and add the sauce to the pan later.

Once you’ve let it marinade, take the chicken out of the bowl, add oil to a pan; grease it up so as to coat it, and start grilling. At this point you can sprinkle some salt and pepper. Fry the chicken for about 6 minutes on each side, and then remove from the pan (and keep warm) in order to do some more work on the sauce. Add the chopped shallots and cook them for a minute or two. Then add what’s left of the sauce you did not use to marinade the chicken (which should still be a lot!) and let it all cook for about 3 minutes. Make sure to scrape the pan of loosen browned bits. After 3 minutes the sauce is pretty much reduced and we can return the chicken to the pan. For the finishing touch coat the chicken in the sauce, sprinkle some parsley (optional) and voilá!

Potential side dishes (depending on how healthy you want to make the dish):

  • Steamed rice and veggies (my personal choice)
  • Crisp pan-fried potatoes

Buen provecho!

Feel free to leave comments and feedback below 🙂

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The Quintessential Quinoa Salad

I think it’s safe to say that quinoa is one of the hottest foods around right now. This earthly whole grain comes from the very heart of South America and it is packed with proteins and fibers; iron and magnesium galore. A more than ideal combination for those of you who want to feel revitalized and keep your metabolism buzzing.

Make sure you rinse the quinoa first in order to remove the bitter residue.

Combine one cup of quinoa with two cups of water in a medium saucepan and bring to a boil, then simmer, covered, low heat for about 15 minutes. Once the quinoa is cooked, transfer to a large bowl and let it cool to room temperature.

In the meantime grab a small pan and toast some pine nuts over moderate hit until they are golden. Add the pine nuts to the quinoa along with some cilantro, freshly squeezed lemon juice, green olives, beets and avocado to top it off. As a finishing touch add a pinch of salt and you are ready to serve.

Both quinoa and pine nuts are a super healthy. Quinoa contains all nine essential amino acids while pine nuts contain essential minerals and is “heart-friendly” meaning they help to reduce cholesterol levels in the blood.

All in all a super healthy meal and easy to make!