1 hr 35 mins
1 hr 15 mins
Member #610488's Note:
This recipe is from the Alsace region of France and would use Ackerland Beer, a German style beer brewed in Alsace. This can be prepared ahead and refrigerated for up to three days or frozen for up to one month. Thaw, reheat, and add the yogurt and vinegar before serving.
My Private Note
Units: US | Metric
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 bone-in skinless chicken breast halves
- 2 bone-in skinless chicken thighs
- 2 skinless chicken drumsticks
- 2 tablespoons butter
- 1 tablespoon oil
- 3 tablespoons dry gin
- 3/4 cup celery, chopped
- 3/4 cup carrot, peeled and chopped
- 1 cup onion, chopped
- 3 juniper berries, crushed
- 1 (8 ounce) package mushrooms, sliced
- 3 sprigs fresh thyme
- 3 sprigs fresh flat-leaf parsley
- 1 bay leaf
- 1 cup dark beer or 1 cup ale
- 1/4 cup Greek yogurt
- 2 teaspoons white wine vinegar
- 1 tablespoon fresh flat-leaf parsley, rough chopped (optional)
- 1Combine first 3 ingredients and sprinkle evenly over both sides of chicken.
- 2Heat 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.
- 3Pour 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.
- 4Add celery, carrot, green onions, and juniper berries to pan and sauté 5 minutes or until vegetables are tender, stirring occasionally. Add mushrooms.
- 5Place thyme, parsley, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together and tie securely. Add cheesecloth bag to pan.
- 6Return 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
- 7Discard 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.
- 8Place 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.
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Nutritional Facts for Coq à La Bière (Chicken With Beer)
Serving Size: 1 (339 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 338.2
- Calories from Fat 114
- Total Fat 12.6 g
- Saturated Fat 4.9 g
- Cholesterol 101.9 mg
- Sodium 463.3 mg
- Total Carbohydrate 14.9 g
- Dietary Fiber 2.2 g
- Sugars 3.9 g
- Protein 30.1 g
The following items or measurements are not included:
white wine vinegar