SERVES 6-8 | ACTIVE TIME 25 Min | TOTAL TIME 25 Min
Ingredients:
6 slices thick cut bacon
1 pound boneless skinless chicken breast
¼ cup butter
¼ cup flour
2 teaspoons garlic powder
1/2 to 2 teaspoons ground chile de arbol (to taste)
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon pepper
1 cup beer, Belgian style wheat beer (Blue Moon)
1 cup chicken broth
2 cups half and half
8 ounces mild cheddar cheese, shredded
1 teaspoon Worcestershire sauce
chives
croutons
Method:
Warm an 8 quart pot over high heat. Using clean scissors cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally.
Meanwhile, cut chicken into bite size pieces.
Remove bacon from pan and place on a plate. Add chicken into bacon grease to cook. Stir occasionally until chicken is cooked through. Remove chicken onto plate with bacon.
Cut butter into 1 tablespoon pieces and add to pan drippings. Whisk in flour and spices. Add beer, broth and half & half. Whisk to combine and bring to a bubble. Add cheese whisk to combine, stir until you have a smooth mixture. Add Worcestershire sauce, chicken and bacon. Stir to combine.
Allow to simmer until ready to serve, stirring occasionally.
Garnish with chives and croutons. Enjoy!
Expert Tips:
You can substitute cayenne pepper for the chile de arbol. I would start with 1/4-1/2 teaspoon and taste. Then adjust according to your heat preference from there.
Source: http://www.theslowroasteditalian.com/