Festive foods take on new meaning when made with serious craft beer. And who doesn’t like chicken, beer and biscuits?
This tasty recipe comes our way from Chico, California-based Sierra Nevada Brewing and it uses the brewery’s classic Pale Ale, 5.6% hop-forward masterpiece that helped create the modern craft beer movement.
This delicious skillet dish is simple to make, hearty but not too heavy and the beer really adds something.
So let’s do this!
Sierra Nevada Pale Ale Skillet Chicken & Biscuits
1/3 cup butter
1 cup onions, diced
2 medium carrots, chopped
3 stalks celery, chopped
1/2 cup flour
1/2 teaspoon cayenne pepper
12 oz Sierra Nevada Pale Ale
1 cup milk
1 teaspoon salt
1 rotisserie chicken, shredded
1 cup frozen peas
1 can refrigerated biscuits
1 cup cheddar cheese, shredded
Heat oven to 375°F. Melt butter in a large cast iron skillet over medium-high heat. Add onions, carrots, and celery. Season with a pinch of salt, and cook for 5–7 minutes.
Stir in flour and cayenne pepper, and cook for 1–3 minutes. Stir in beer*, milk and 1 teaspoon of salt, and cook for 1–3 minutes until thick and bubbly. Add 1/2–1 cup of water if too thick. Remove from heat and fold in chicken and peas.
Separate dough into 8 biscuits, and arrange on top of chicken mixture. Top with shredded cheese.
Bake for 20–25 minutes, until biscuits are cooked through and golden brown. Let stand for 5 minutes before serving.
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(All image credits: Sierra Nevada Brewing)