Chicken with Dark Beer (Coq à la Bière)

Chicken with Dark Beer (Coq à la Bière)

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Course All Recipes, Dinner
Cuisine All, Poultry
Servings 4
Calories 370 kcal

Ingredients
  

  • 3 Tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 bone-in chicken breast havled and skinned
  • 2 bone-in chicken thighs skinned
  • 2 chicken drumsticks skinned
  • 2 Tbsp butter
  • 1 Tbsp canola oil
  • 3 Tbsp dry gin
  • 3/4 cup celery chopped
  • 3/4 cup carrot chopped and peeled
  • 1/2 cup shallots chopped (about 3 medium shallots)
  • 3 juniper berries crushed
  • 1 8oz package mushrooms havled
  • 3 spring fresh flat-leaf parsley
  • 1 bay leaf
  • 1 cup dark beer
  • 1/4 cup whole-milk greek-style yogurt
  • 2 tsp white wine vinegar
  • 1 Tbsp fresh falt-leaf parsley chopped

Instructions
 

  • 1. Combine first 3 ingredients; sprinkle evenly over both sides of chicken. Heat butter and oil in a large deep skillet over medium-high heat. Add chicken to pan; sauté 5 minutes on each side or until browned. Remove pan from heat. Pour gin into one side of pan; return pan to heat. Ignite gin with a long match; let flames die down. Remove chicken from pan; keep warm
  • 2. Add celery, carrot, shallots, and juniper berries to pan; 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; tie securely. Add cheesecloth bag to pan. Return chicken to pan, nestling into vegetable mixture. Stir in beer; bring to a simmer. Cover, reduce heat, and simmer 45 minutes or until a thermometer inserted in the meaty parts of chicken registers 160°. (Breasts may cook more quickly. Check them after 35 minutes, and remove them when they're done; keep warm.)
  • 3. Discard cheesecloth bag. Remove chicken from pan; keep warm. Place pan over medium heat; stir in yogurt. Cook 1 minute or until thoroughly heated (do not boil, as the yogurt may curdle). Remove from heat; 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 sauce and vegetable mixture. Sprinkle with chopped parsley

Nutrition

Sodium: 465mgCalcium: 55mgFiber: 1.4gCholesterol: 103mgCalories: 370kcalMonounsaturated Fat: 5gPolyunsaturated Fat: 3gSaturated Fat: 6.6gFat: 16gProtein: 30.8gCarbohydrates: 15.1gIron: 2mg
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