Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Can O' Beer Chicken (Rachael Ray) Recipe
    Lost? Site Map

    Can O' Beer Chicken (Rachael Ray)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    45 mins

    10 mins

    Mary of the Midwest's Note:

    I saw this on Rachael Ray's show last week and thought I'd post. The prep/cooking times are just an estimate. I plan on making it sometime soon and will update when I do.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Place a large pot of water over high heat and bring up to a boil. Once boiling, add some salt and cook pierogies according to package directions. Just before draining, remove and reserve about 1/2 cup of the cooking liquid. Drain and reserve the pierogies.
    2. 2
      Once you have the water on for the pierogies, preheat a large skillet over medium-high heat with 2 tablespoons of butter and the olive oil. While the skillet is heating up and the butter melting, combine the flour and paprika in a large dish. Season the chunks of chicken with salt and pepper, dredge them in the flour-paprika mixture and shake off any excess.
    3. 3
      Add the chicken pieces to the hot skillet and spread them out in an even layer. Cook for 3 minutes without moving them around so they brown well on one side. Flip the pieces over and continue to brown for another 3 minutes. Remove the browned chicken to a plate and reserve.
    4. 4
      Add the cabbage, celery, carrots, onion, bay leaf and some salt and pepper to the skillet and cook, stirring every now and then for 8-10 minutes, until the veggies get tender. Add the chicken back to the skillet, the pickle juice and the can o' beer. Turn the heat up to high, bring up to a bubble and simmer for 4-5 minutes, until the liquid reduces by about half.
    5. 5
      Once everything is simmering away, place a second skillet (or the same pot you cooked the pierogies in) over medium heat. Melt the remaining 3 tablespoons of butter and continue to cook until it starts to smell nutty and is lightly brown in color. Add the reserved cooking water and mustard, and stir to combine. Add the drained pierogies, toss to coat and heat through.
    6. 6
      To serve, divide the chicken and veggies among 4 shallow serving bowls. Top with some of the brown butter and mustard pierogies, and garnish each dish with some chopped dill and parsley.

    Ratings & Reviews:


    Nutritional Facts for Can O' Beer Chicken (Rachael Ray)

    Serving Size: 1 (486 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 512.0
    Calories from Fat 242
    Total Fat 26.9 g
    Saturated Fat 11.4 g
    Cholesterol 158.2 mg
    Sodium 383.0 mg
    Total Carbohydrate 24.4 g
    Dietary Fiber 5.7 g
    Sugars 7.3 g
    Protein 38.3 g

    The following items or measurements are not included:

    frozen potato and onion pierogies

    pickle juice

    Ideas from


    Over 475,000 Recipes Network of Sites