Coq à La Bière Chicken With Beer Recipes

POULET à LA BIèRE - CHICKEN IN BEER

Steps:

• Season the flour with salt and black pepper, scatter on a plate and use to coat the chicken pieces. Now heat the butter and oil in a pan ( big enough to hold the chicken and with some depth ) until foaming then add the vegetables and cook gently for 5 minutes. Remove with a slotted spoon and set aside.
• Add the chicken pieces to the pan and brown on all sides (add a little more oil, if necessary).
• Add the sauteed vegetables, ale, garlic, bouquet garni and season to taste. Bring to a simmer, cover and cook for 60 minutes over low heat, stirring occasionally. Half way through cooking taste broth and adjust seasonings to taste.
• To serve, transfer the chicken and vegetables to a warmed serving dish. Bring the juices in the casserole to a boil then take off the heat and stir in the cream to thicken. Pour over the chicken pieces and serve.
• Note.
• Substitute 1 bay leaf, 1-2 tsp of dried thyme, and some fresh parsley for the bouquet garni, though best with fresh herbs.

COQ à LA BIèRE (CHICKEN WITH BEER)

Steps:

• Combine first 3 ingredients and sprinkle evenly over both sides of chicken.
• Heat butter and oil in a large deep skillet over medium-high heat. Add chicken to pan and sauté 5 minutes on each side or until browned. Remove pan from heat.
• Pour gin over chicken; return pan to heat. Carefully ignite gin with a long match then let flames die down. Remove chicken from pan and keep warm.
• Add celery, carrot, green onions, and juniper berries to pan and sauté 5 minutes or until vegetables are tender, stirring occasionally. Add mushrooms.
• Place thyme, parsley, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together and tie securely. Add cheesecloth bag to pan.
• Return chicken to pan, nestling into vegetable mixture. Stir in beer and bring to a simmer. Cover, reduce heat, and simmer 45 minutes or until a thermometer inserted in the meaty parts of chicken registers 160F
• Discard cheesecloth bag. Remove chicken from pan and keep warm. Place pan over medium heat and stir in yogurt. Cook 1 minute or until thoroughly heated. Do not boil, as the yogurt may curdle. Remove from heat and stir in vinegar. Taste and adjust seasoning, if desired.
• Place 1 chicken breast half or 1 drumstick and 1 thigh on each of 4 plates. Top each serving with about 3/4 cup vegetable mixture. Sprinkle with chopped parsley.