Before Coq au Vin - There Was Coq à la Bière Recipe!

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Welcome back, friends! Today, we're redoing a classic comfort dish: Beer-Braised Chicken Thighs! This recipe is a twist on the classic French Coq au Vin, but instead of red wine, we’re using beer for a rich, deep flavour. We're bringing this dish back with a full kitchen demonstration, making it even better than the original video from years ago. You’ll learn step-by-step how to cook crispy chicken thighs braised in an incredible beer and cream sauce, with mushrooms, shallots, and herbs like thyme and rosemary. We even talk about the best beer to use, including our very own English Ordinary Bitter brewed in our home brewery. Whether you're looking for a cozy dinner idea or love experimenting with cooking with beer, this is the perfect recipe to add to your repertoire. Stick around to learn tips on achieving perfectly tender, crispy-skinned chicken and how to make a comforting sauce full of flavor. Serve it with rice or potatoes and enjoy an easy yet impressive meal. Don’t forget to check out our brewing channel for more homemade beer content:

Ingredients
12 chicken thighs
Salt and pepper
30 mL (2 Tbsp) butter
2-3 shallots, chopped
2-4 cloves garlic, minced
250g (9 oz) mushrooms
125 mL (1⁄2 cup) chicken broth
10 mL (2 tsp) thyme
10 mL (2 tsp) rosemary
15 mL (1 Tbsp) whole grain mustard
60 mL (1⁄4 cup) 35% cream

Method
Preheat the oven to 425ºF (220ºC)..
Season the chicken on all sides with salt and pepper.
Melt the butter in a pan over medium high heat.
Add the chicken, and brown skin side down, flip and brown the other side.
Remove from pan and hold.
To the same pan add the shallots, cooking until slightly browned.
Add the garlic and mushrooms, cooking until the mushrooms have softened.
Pour in the beer, and scrape up the fond on the bottom of the pan.
Simmer until liquid is reduced by half.
Stir in the broth, thyme, rosemary, honey, and mustard, simmer for about five minutes.
Stir in the cream, and then add the chicken back in.
Place the pan in the oven and roast for 20 minutes or until the chicken is cooked through.
30 minutes
Yield: 4-6 servings

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Комментарии

Yes - as French speaker I understand this should be Coq à la bière, but since my audience is largely unilingual English I felt it best to more closely relate the name to something you all understand. Otherwise the video will be buried by the algorithm.

GlenAndFriendsCooking

I love the melding of food and history that forms the spine of your channel. ❤

lesliemoiseauthor

As the video was ending and he was mentioning serve with rice, I thought "hm, bet I could put rice in with it in the oven". Stayed to the end and Julie made the same observation. Cool.

mhouse

When you make 3+ recipes, must be fun for Julie to come in like it’s a new day and say “hi Glen, hi friends” each time like you haven’t seen each other for the last 2 recipes. Haha

cney

I got chicken quarters out of the freezer this morning and have been debating on what way to cook it. As have all the ingredients in the house then coq au Biere it is. Thank you Glen yet again for making Saturday night dinners great. 😊

emkav

Glen, i have to report that i got my apron. I am so pleased with the quality of the fabric and the pockets are perfect in position and size. My favorite feature is the band for the towel! All aprons should have this! I will have to get another to use while this is being washed! ❤

rickm

Just came from your brew channel. For the algorithms bay bay!!!

beechermeats

I really, really appreciate that you usually mention non-alcohol options for cooking liquids. I can't stand the taste of the alcohol, so I tend not to use it except in very rare cases. But that doesn't change my interest in trying a lot of dishes. Just wanted to say thank you for being considerate and accommodating!

EbonRaven

Funny how I just cooked the exact same recipe last Monday. Exact same ingredients minus the thyme. I used La Trois-Pistoles from Unibroue and only had thick 15% cream. Love your channel. :)

jsebbs

I need a braiser pan. I love the concept of stove top to oven cooking.

susanhiggs

One of the reasons I love your channel is you show methods more than recipes? Thank you, sir good job.

Kj

The level of devotion of this man to time his cooking precisely for his wife when she gets home 💜💜💜

tiabeanie

This sounds amazing and thank you for giving us the other options. My daughter recently got a cookbook that has some awesome recipes in it and for each one, there is a section that says: Don't have "this" you can use "this." It's great when you don't have what the recipe calls for and/or you just loath a specific ingredient. We're slowly getting through the ENTIRE cookbook (something that never happens) and we haven't come across a recipe we haven't loved yet.

kcinca

Ok, I'll try it, but out of curiosity, I might try using a dark beer, perhaps a porter as opposed to Guinness. Thats the excitement and fun of cooking plus being prepared to eat it however it turns out.

leskeen