Coq à La Bière (Chicken With Beer)
- Ready In:
- 1hr 35mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 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)
directions
- 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.
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