Best Poulet à La Bière Chicken In Beer Recipes

Coq à La Bière (Chicken With Beer) image

Provided by Member 610488

Categories Stew

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 21

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)

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.

Nutrition Facts : Calories 338.3, Fat 12.7, SaturatedFat 5, Cholesterol 102, Sodium 463.4, Carbohydrate 15, Fiber 2.2, Sugar 4, Protein 30.2

Poulet à La Bière - Chicken in Beer image

Provided by momaphet

Categories Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons plain flour
salt & freshly ground black pepper
4 chicken quarters, halved
2 onions, quartered
4 carrots, thickly sliced
4 celery ribs, thickly sliced
2 ounces butter
1 tablespoon olive oil
12 ounces light ale (Biere Blonde)
1 garlic clove, crushed
1 bouquet garni, see note
3 tablespoons heavy cream or 3 tablespoons half-and-half

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.