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Chicken in Beer

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“This is a great recipe if you are entertaining. It was given to me by my great friend in the UK - Mark aka MGB. It is a really rich dish and the presentation is fantastic. Everyone loves it, and is amazed that there is no stock in the sauce.”
1hr 40mins

Ingredients Nutrition

  • 1 (3 lb) chicken, quartered
  • 4 ounces butter
  • oil
  • 4 shallots, finely chopped
  • 7 ounces mushrooms, sliced
  • 12 ounces lager beer (not Budweiser!) or 12 ounces premium beer (not Budweiser!)
  • 1 ounce gin
  • salt and pepper
  • 10 ounces single cream
  • 2 tablespoons Guinness stout
  • fresh parsley (finely chopped)


  1. Sauté the chicken pieces in 2 oz of butter and a little oil.
  2. Add the shallots and the mushrooms and continue to cook.
  3. When they are well browned, pour over the beer and the gin, season with salt and pepper and simmer on a gentle heat for about an hour, or until the chicken is tender.
  4. Shortly before serving, arrange the chicken pieces in separate a deep dish and keep hot.
  5. On a high heat, reduce the sauce by about half, then add the cream to thicken sauce, with the rest of the butter, whisking all the while.
  6. Whisk in the Guinness (it really makes a lot of difference), then pour back over the chicken and sprinkle the parsley.
  7. Serve with fresh pasta (I use shells, as they hold the sauce).

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