Chicken Cordon Bleu is one of my favorite dishes. Usually, it is flattened chicken breast rolled around ham with cheese, breaded, and fried. An American dish, it has its roots in the Schnitzel from Switzerland and Chicken Kiev from Russia. Cordon Bleu means Blue Ribbon, not to be confused with the famous cooking school of the same name.
Beer Can Chicken has a wonderful flavor but does not lend itself to small pieces of chicken.
I try to not deep fry things too often, and I don’t like breading that much. I had chicken tenders, black forest ham, Swiss cheese, and a can of beer. I thought I could combine them and make Gussied Up Beer Can Chicken. Perfect!
My small 4-quart Nesco Roaster oven was the best appliance to use for this, just simply fill the well with some of the beer, and let it cook. Beer Can Chicken all gussied up. The 4-quart is no longer available, but the 6-quart will be just fine.
This is a really simple dish to make. If you don’t have a Nesco, then you can use a baking dish, a cake rack, some foil, and your oven. It might not turn out quite the same, but it will still be good.
This recipe calls for Lavender mustard – if you can get it, wonderful, if not, use Dijon.
Email Me the Recipe
Chicken Condon Bleu Poached in Beer
Equipment
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Ingredients
- 6 Chicken Thighs, skinned and boned
- 3 slices ham, thinly sliced prefer Black Forest
- 3 slices swiss cheese, Madrigal is good
- 1 tablespoon mustard, lavender preferred
- 1 can beer, good quality
Instructions
- Remove the cooking well from the Nesco Roaster. Preheat the roaster to 325.
- Pound each thigh to slightly flatten it. You will probably want to use a half a slice of ham, and a half a slice of cheese for each thigh.
- Put the ham, and cheese spread a little mustard on the cheese, then roll up, securing each with two toothpicks.
- Put the rack into the cooking well of the Nesco oven. Pour enough beer in just to come to the top, but not over, the rack.
- Place the chicken on the rack, and carefully place the cooking well back in the Roaster.
- Roast for 30 minutes, or until the chicken has reached an internal temperature of 165 degrees on an instant-read thermometer.
- Remove the chicken to a platter. There will be melted cheese in the beer at the bottom of the well. It’s good stuff! Spoon it over the chicken on the platter and serve.
Notes
Nutrition
Magnifique post. Je réalise que l’on apprend quelque chose de nouveau régulièrement.
Good job!
That looks good, I’ll have to try it. Any suggestions on beer, or can I just use what I have in my house?
I would probably go with a beer with some flavor, maybe a British or German beer would be a good choice. Sam Adams would also be perfect.
Nothing like ham and cheese, and a beer. Looks like a great recipe. Thanks for posting.