Up next in our Cooking with beer is a great recipe courtesy of Paul Cheung (@beerexplained on Instagram
). According to Paul this dish comes from a long line of recipes from restaurants that he wanted to create at home. This is a long time favourite that he decided to cook again with one of our beers. In this case one of our Third Anniversary beers, A La Minute Grisette was used.
Paul said this beer was great to use in this recipe because "it brings a great deal of citrus, banana, grain, and a touch of clove and warm spice. The flavours are bright yet dry and nuanced, allowing the beer to play a supporting role to the main flavours of this dish."
A Grisette is a lower ABV farmhouse beer, very similar to Saisons in many ways. Get some here now!
Chicken and Mascarpone Pasta
2 lbs chicken thighs, boneless, skinless - about 8 pieces
1 tbsp rubbed sage
1 tbsp thyme
1 tbsp basil
2 tsp paprika, unsmoked
2 tsp black pepper, ground
2 tbsp vegetable oil
2 tsp lemon juice
1 cup Grisette (or Saison)
1.5 cups chicken stock
1/4 cup Mascarpone
1 cup milk
1 small red onion, halved, sliced
1 clove garlic, minced
2 bell peppers, sliced
1 bunch chard, sliced into ribbons
Farfalle (bow tie) pasta, boiled, strained