Coq a la Biere Recipe

Name: Coq a la Biere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp. all-purpose flour; 1/2 tsp. salt; 1/4 tsp. freshly ground black pepper; 2 bone-in chicken breast halves, 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 chopped celery; 3/4 cup chopped peeled carrot; 1/2 cup chopped shallots (about 3 medium); 3 juniper berries, crushed; 1 pkg. mushrooms, halved; 3 sprigs fresh thyme; 3 sprigs 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. chopped fresh flat-leaf parsley

Servings: persons

3 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 bone-in chicken breast halves, 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 chopped celery
3/4 cup chopped peeled carrot
1/2 cup chopped shallots (about 3 medium)
3 juniper berries, crushed
1 pkg. mushrooms, halved
3 sprigs fresh thyme
3 sprigs 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. chopped fresh flat-leaf parsley

1
1.
2
Combine first 3 ingredients; sprinkle evenly over both sides of chicken.
3
Heat butter and oil in a large deep skillet over medium-high heat.
4
Add chicken to pan; saute 5 minutes on each side or until browned.
5
Remove pan from heat.
6
Pour gin into one side of pan; return pan to heat.
7
Ignite gin with a long match; let flames die down.
8
Remove chicken from pan; keep warm.
9
2.
10
Add celery, carrot, shallots, and juniper berries to pan; saute 5 minutes or until vegetables are tender, stirring occasionally.
11
Add mushrooms.
12
Place thyme, parsley, and bay leaf on a double layer of cheesecloth.
13
Gather edges of cheesecloth together; tie securely.
14
Add cheesecloth bag to pan.
15
Return chicken to pan, nestling into vegetable mixture.
16
Stir in beer; bring to a simmer.
17
Cover, reduce heat, and simmer 45 minutes or until a thermometer inserted in the meaty parts of chicken registers 160.
18
(Breasts may cook more quickly.
19
Check them after 35 minutes, and remove them when they're done; keep warm.)
20
3.
21
Discard cheesecloth bag.
22
Remove chicken from pan; keep warm.
23
Place pan over medium heat; stir in yogurt.
24
Cook 1 minute or until thoroughly heated (do not boil, as the yogurt may curdle).
25
Remove from heat; stir in vinegar.
26
Taste and adjust seasoning, if desired.
27
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.
28
Sprinkle with chopped parsley.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 tbsp. all-purpose flour, 1/2 tsp. salt, 1/4 tsp. freshly ground black pepper, 2 bone-in chicken breast halves, skinned, and more.

Yes, Coq a la Biere falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coq a la Biere

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