Poulet à La Bière - Chicken in Beer

Total Time
1hr 25mins
Prep 10 mins
Cook 1 hr 15 mins

This is a traditional recipe from Belgium, it's comfort food at it's best.

Ingredients Nutrition


  1. 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.
  2. Add the chicken pieces to the pan and brown on all sides (add a little more oil, if necessary).
  3. 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.
  4. 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.
  5. Note.
  6. Substitute 1 bay leaf, 1-2 tsp of dried thyme, and some fresh parsley for the bouquet garni, though best with fresh herbs.


Most Helpful

Everyone in my house love this meal , I used chicken breast and I add couple of red potatoes. I didn't have any cream so I use carnations can milk. Glad I made this recipe.������

bo 1 July 09, 2016

Delicious! I replaced the chicken with Pheasant and used just the breast meat. The meat was moist and tender. I used the dried herbs and threw in about 3 mushrooms that I needed to use up. There is plenty of sauce to go over your side dish if you want it. I served mine with poppy seed noodles and rye bread. Yummy! Thanks for posting. :)

teresas April 05, 2011

My DH really enjoyed this, I served it with spatzel and snap peas. Comfort food. Made for ZWT 6

Sri S. May 23, 2010

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