1 - 1.5 lb boneless, skinless chicken thighs
6ish large crimini mushrooms sliced very thin
1 large shallot sliced thin
1 medium leek sliced lengthwise twice, then cut into 1 inch strips
2-3 Tbs capers
juice of 1 lemon
2 cups chicken stock
coarse ground black pepper
12oz Victory Golden Monkey (Duvel would be nice too)
heavy cream

brown chicken well, but do not cook through. Set aside
sautee shallot & leeks in remains of chicken fat adding butter if needed
add stock and beer, simmer until reduced by half.
add mushrooms and chicken, cook covered until chicken is almost done, set chicken aside again and allow carryover to finish it.
turn heat to high, add lemon juice ,capers and black pepper, reduce by half again then add heavy cream and a bit of butter.

This is the first dish that I have made with beer that my wife enjoyed.

Served it with Garlic Mashed potatoes and Duvel.

Feedback and suggestions are welcome.

Your recipe sounds really good, and I am always looking for something to do with chicken. But I wanted to ask you, did you remove the chicken when you added the lemon juice and capers in order to reduce again?

Yes, it is removed the second time about 5-10 degrees less than you would want it.
Let it sit for may 10 min covered in foil while the sauce reduces.

if the chicken is too cool add it back for a min or so at the end.

I have made this again with Duvel, the Golden Monkey is much better in the dish with Duvel to drink.

Thanks for the info! I did go ahead and make the dish, and made it with Duvel because that is what i had on hand. It was tasty! The only change I made is that as the sauce reduced, I cut the chicken into pieces and then put it back in the sauce to heat back up a bit before serving. Good stuff!