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Recipe for :

Solo Chicken Breast Poached in Beer

This is another recipe from Bill Hilbrich from Saint Cloud, Minnesota. Bill says that if you have any questions feel free to email him - click here or if you would like to know a little bit more about Bill have a look at his Bio page - click here.

Bill says: "This solo meal provides meat, vegetable, and pasta in one dish. The sourness of the beer is matched with the sweetness of the onion and the saltiness of the olives".


1 boneless skinless chicken breast
1/2 cup finely sliced onions
1/2 cup diced Spanish salad olives
1 cup dried pasta -- I like rotini
1 (12-ounce) can warm beer
salt and pepper

  • Bring 2 quarts of salted water to a boil, and start heating a 8 inch cast iron frying pan or one with a non stick surface. The size is important to accommodate the poaching liquid.
  • Place a thawed chicken breast in the pre-heated pan and sear each side for 2 minutes.
  • Add warm beer and poach the chicken uncovered for 15 minutes.
  • After the chicken has been poaching for 8 minutes, add the dried pasta to the boiling water.
  • After the chicken has cooked for another 8 minutes, remove the chicken and add the onion to the poaching water.
  • Dice the chicken, return it to the frying pan, drain the pasta, add it to the frying pan, and add the diced olives.
  • Cook mixture for another 2 minutes and serve.
  • Salt and pepper to taste.

Bill Hilbrich