Chicken with beer and Gorgonzola


PAIRED BEER: Trappist Beer


  • 150 g (2 1/2 oz) of strong Gorgonzola
  • 500 g (1 1/9 lbm) of chicken breast
  • 100 ml (3/7 cup) of beer
  • thyme
  • extra virgin olive oil
  • salt and pepper as you like.


Slice the leeks and sauté them in a pan over a low heat for around 15 minutes with a ladleful of water, some oil, a pinch of salt and some freshly ground pepper. In a saucepan toast the rice with a tablespoon of oil for around 2-3 minutes over a high heat, until it is translucent. Reduce the heat, add the sautéed leeks and cook them adding a ladleful of warm stock one at a time and keep on stirring. Halfway through cooking, add saff ron which must be melted down in a little warm stock. When the time is up, whisk it with 1 cm (2/5 inches) Gorgonzola dices and a knob of butter until it gets creamy. Leave it to stand for some minutes and fi nally serve it.

Quick Recipe
recipe image
Chicken with beer and Gorgonzola
Published On
Preparation Time
Cook Time
Total Time
Average Rating
4.51star1star1star1star1star Based on 2 Review(s)
  • Display share buttons