These beer cheese chicken thighs are pure comfort food and simple to make! The juicy dark meat is so good slathered in the mustardy, cheesy, boozy sauce.
- 1 stick butter divided
- 12 whole boneless, skinless chicken thighs
- 2 pinches salt
- 2 pinches black pepper
- 1 bottle beer divided
- 6 tablespoons all-purpose flour
- 2 tablespoons dijon mustard
- 3 cups milk
- 12 ounces shredded cheddar cheese
- fresh dill roughly chopped as needed to sprinkle on top
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Get out a large pot and heat two tablespoons of the butter in it over medium high heat. Brown the first 6 chicken thighs in it for 5 minutes on each side. On the second side, pour in two tablespoons of the beer to cook the chicken in it a little. Remove them to a plate and add the next 6 thighs to the pot. Pour in another two tablespoons of the beer again when they are on the second side. Remove them to a plate when they are done as well and pour in another tablespoon of the beer in to deglaze the pan and scrape up the brown bits from the pan.
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Add in the remaining 6 tablespoons of butter and let it start to melt. Whisk in the flour until it becomes a paste and just starts to turn golden. Whisk in the mustard and a 1/4 cup of the beer and let them cook in for a minute. The remaining beer in the bottle goes to the chef! Then slowly pour in the milk while you keep whisking until you have a sauce. Turn the heat to medium low and let it bubble and thicken for 10 minutes, whisking it ocassionally. Finally, whisk in the cheese and nestle the chicken back into the sauce. Let it bubble together for another 10 minutes. Then serve immediately with the dill sprinkled on top and your favorite sides. Enjoy!