Chicken with Dark Beer (Coq à la Bière)

Chicken with Dark Beer (Coq à la Bière)
Photo by Becky Luigart-Stayner

Ingredients

  • 3 sprigs fresh thyme
  • 2 bone-in chicken thighs, skinned
  • 3 sprigs fresh flat-leaf parsley
  • 1 (8-ounce) package mushrooms, halved
  • 3 tablespoons all-purpose flour
  • 2 chicken drumsticks, skinned
  • 3 juniper berries, crushed
  • + 33 more ingredients
    • 3 tablespoons all-purpose flour
    • 3 juniper berries, crushed
    • 2 bone-in chicken breast halves, skinned
    • ¾ cup chopped peeled carrot
    • 2 teaspoons white wine vinegar
    • 2 teaspoons white wine vinegar
    • ¼ cup whole-milk Greek-style yogurt
    • 3 sprigs fresh flat-leaf parsley
    • 3 tablespoons dry gin
    • 2 bone-in chicken thighs, skinned
    • 1 bay leaf
    • ¾ cup chopped peeled carrot
    • ½ cup chopped shallots (about 3 medium)
    • 1 tablespoon chopped fresh flat-leaf parsley
    • ¾ cup chopped celery
    • ¼ teaspoon freshly ground black pepper
    • ¾ cup chopped celery
    • 1 cup dark beer
    • 1 tablespoon canola oil
    • 2 tablespoons butter
    • ½ teaspoon salt
    • 1 tablespoon canola oil
    • 3 sprigs fresh thyme
    • ¼ teaspoon freshly ground black pepper
    • ¼ cup whole-milk Greek-style yogurt
    • 1 cup dark beer
    • 1 bay leaf
    • 2 bone-in chicken breast halves, skinned
    • ½ cup chopped shallots (about 3 medium)
    • ½ teaspoon salt
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 2 tablespoons butter
    • 3 tablespoons dry gin

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 wit...

View full recipe at My Recipes

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