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Coq à la Bière

Printed From: Foods of the World Forum
Category: Europe
Forum Name: France
Forum Discription: Whether it is provincial peasant cooking or classic haute cuisine, this is the place to discuss the flavors of France.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4848
Printed Date: 26 March 2026 at 20:33


Topic: Coq à la Bière
Posted By: TasunkaWitko
Subject: Coq à la Bière
Date Posted: 21 September 2017 at 10:28
Coq à la Bière

I doubt that this is completely or authentically French; however, I could certainly see it happening in Alsace or north-eastern France, near the area where France, Belgium and Germany meet. Nevertheless, I am certainly going to try it one of these days; I have been staring at it for quite a while, and as we head into cooler weather, it looks better and better.

A small brewery not far from my hometown makes a very good porter that should be perfect for this; or, perhaps, I am guessing that a Belgian Wit-style beer would also work very well.

Quote Coq à la Bière



Our Coq à la Bière, like the traditional Coq au Vin that inspired us, is a marathon of a recipe. It starts the night before (or two if you are really committed) with a beer- and vegetable-heavy marinade, which in turns becomes the cooking liquid and the ultimate sauce. In between, there is lots of browning and straining and reserving before reaching the plate; but the end result is well worth it. Rich and comforting with layers of flavor, this is the kind of stick-to-your-ribs dish that cooler weather was invented for (or vice versa as it may be).


What You Need for Marinating

3 12oz bottles Chocolate Maple Porter (or another dark flavorful beer)
1 large onion, peeled and sliced
2 celery stalks, sliced
1 large carrot, peeled and sliced
2 large garlic cloves, peeled and smashed
1 teaspoon whole peppercorns
2 tablespoons olive oil
1 roasting chicken (about 6 lbs) broken down into 8 pieces with backbone discarded. Or 6-8 chicken legs.


What You Need for Cooking

8 slices of thick-cut bacon, cut into matchsticks
3 tablespoons flour
4 fresh thyme sprigs
2 bay leaves
2 cups Chocolate Maple Porter (or another dark flavorful beer)
1 lb crimini mushrooms, cleaned and quartered


What You Do

1. In a large pot bring all marinating ingredients except for the olive oil and chicken to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and allow to cool completely. Stir in oil. Place chicken in a large baking dish or bowl, pour beer mixture over, cover and refrigerate overnight and up to 2 days, turning chicken occasionally.

2. Remove chicken from marinade and pat dry. Strain marinade through a fine mesh strainer and reserve both the vegetables and the liquid in separate containers.

3. In your largest, widest pot (chicken should be able to sit in a single layer, sides should be at least 3 inches high) sauté bacon until crisp and fat rendered. Using a slotted spoon transfer bacon to a small bowl.

4. In two batches brown the chicken in the rendered bacon fat (about 8 minutes per side) and transfer to a large plate.

5. Next brown the vegetables reserved from the marinade (about 10 minutes). Add flour and stir for two minutes. Add in reserved marinating liquid gradually while whisking throughout, bring to a boil and let cook for two minutes for sauce to thicken. Stir in thyme and bay leaves and additional 2 cups of beer.

6. Return chicken to pot, skin side up, in a single layer. Return to a simmer over med-low heat and cover. Cook chicken for 30 minutes, flip, and cook an additional 15 minutes. Towards the end of cooking melt butter and brown mushrooms in a small skillet, reserve. Using tongs transfer chicken to serving dishes.

7. Using a fine mesh strainer over a pot strain the sauce (press on solids to get as much liquid as possible). Discard solids and bring sauce to a simmer. Add mushrooms and bacon and cook for 5 minutes. Pour sauce over chicken. Enjoy.

https://brooklynbrewshop.com/blogs/themash/recipe-coq-a-la-biere


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Replies:
Posted By: Margi Cintrano
Date Posted: 21 September 2017 at 14:18
Wow .. 

This is on the menú !  Looks amazing ..  

And best of all, it is quite easy to prepare ..    

Shall write down the ingredients ..  I have 2 whole chickens sliced into 8 parts  in the freezer, ecological fed .. 

This dish is a tradition from the Flanders Plains of  Belgium .. 

The French prepare a similar dish called  Coq au Vin, with  French  Burgundy and no beer. 


Thanks for posting ..  







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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


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