chicken filet with dark beer


For the past few years I’ve been living in the Netherlands, the country of canals, windmills, tulips, cheese and beer! beer here can be even cheaper than water, that’s right! and not just ordinary beer but these beautiful, mature dark ones with the bitter taste and the red or brown color, most of the times called the Trappist Monk Beers. if you did’t try them on food yet you should! 

the recipe



for the chicken

  • 300gr. chicken filet
  • 150gr. mushrooms
  • 1 big onion
  • 20ml. olive oil
  • 330ml. dark beer
  • 1/2tsp. sugar
  • salt & pepper

for the potato puree

  • 500gr. potatoes
  • 3tbsp. butter
  • water
  • salt & pinch of nutmeg



  • Wash with some cold water the chicken and let it dry well. If needed remove the extra water with some kitchen napkins.
  • While the chicken is getting dry, wash the mushrooms and cut each one in 4 quarters. Peel also the onion and cut it into thick slices. Peel finally the potatoes and cut them in big pieces.
  • Put in a pot (or a deep pan with a cover) the olive oil and warm it up in strong fire.
  • When the oil is ready, put the chicken in the pan and let it fry 4′ from each side so that it gets a nice brown color.
  • After that, add the beer carefully (as the pan will be really hot) and wait for 2′-3′ till the alcohol evaporates.
  • Turn the fire into a medium – low level and add the cut mushrooms and onion as well as the sugar, salt and pepper.
  • Cover the pan and let it boil for 30′.
  • While the chicken is cooked put in a pot some warm water and add the potatoes and some salt. Boil the potatoes in strong fire for 20′. After the 20′ try pinching them with a fork to see if they are soft, thus ready. Drain them well and put them in a big bowl. Using a fork smash them till they turn into puree. Add the butter, the nutmeg and some extra salt and mix well. I like to keep some really small potato pieces but if you want a really smooth result use a blender and add even some more butter.
  • When the time for the chicken is up (30′), remove the cover and cook some 10′ more so that you get a nice thick sauce.
  • Serve as it’s still warm and ..



Instead of potato puree you can enjoy the chicken with wild rice and grilled vegetables! Amazing combination!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s