Poulet à La Bière - Chicken in Beer
"This is a traditional recipe from Belgium, it's comfort food at it's best."
photo by teresas
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons plain flour
- salt & freshly ground black pepper
- 4 chicken quarters, halved
- 2 onions, quartered
- 4 carrots, thickly sliced
- 4 celery ribs, thickly sliced
- 2 ounces butter
- 1 tablespoon olive oil
- 12 ounces light ale (Biere Blonde)
- 1 garlic clove, crushed
- 1 bouquet garni, see note
- 3 tablespoons heavy cream or 3 tablespoons half-and-half
directions
- Season the flour with salt and black pepper, scatter on a plate and use to coat the chicken pieces. Now heat the butter and oil in a pan ( big enough to hold the chicken and with some depth ) until foaming then add the vegetables and cook gently for 5 minutes. Remove with a slotted spoon and set aside.
- Add the chicken pieces to the pan and brown on all sides (add a little more oil, if necessary).
- Add the sauteed vegetables, ale, garlic, bouquet garni and season to taste. Bring to a simmer, cover and cook for 60 minutes over low heat, stirring occasionally. Half way through cooking taste broth and adjust seasonings to taste.
- To serve, transfer the chicken and vegetables to a warmed serving dish. Bring the juices in the casserole to a boil then take off the heat and stir in the cream to thicken. Pour over the chicken pieces and serve.
- Note.
- Substitute 1 bay leaf, 1-2 tsp of dried thyme, and some fresh parsley for the bouquet garni, though best with fresh herbs.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Delicious! And it is definitely comfort food! I used chicken thighs and browned them first before the vegetables, just out of habit. And I added a bit more cream at the end for the noodles I served it with. I used Heineken beer, since this was a Dutch meal. I will use this recipe again! Thank you momaphet, for a keeper! SWT 2019 -
-
Excellent chicken dinner! We loved the flavor, the crispy skin on the chicken, and the veggies. This was a comfort food meal for us. Thank you! -
We liked this dish a lot. I used boneless skinless chicken breasts and the noted substitution for the bouquet garni. Since the hubby isnt fond of cooked celery I only used two ribs and sliced them thinly. Browned the chicken first then added the vegetables and cooked for 5 minutes. Did use the heavy cream and added some fresh ground pepper. Made and reviewed for Susie's World Tour 2019 - Benelux. -
Everyone in my house love this meal , I used chicken breast and I add couple of red potatoes. I didn't have any cream so I use carnations can milk. Glad I made this recipe.������ -
Delicious! I replaced the chicken with Pheasant and used just the breast meat. The meat was moist and tender. I used the dried herbs and threw in about 3 mushrooms that I needed to use up. There is plenty of sauce to go over your side dish if you want it. I served mine with poppy seed noodles and rye bread. Yummy! Thanks for posting. :)
see 3 more reviews
Tweaks
-
Delicious! I replaced the chicken with Pheasant and used just the breast meat. The meat was moist and tender. I used the dried herbs and threw in about 3 mushrooms that I needed to use up. There is plenty of sauce to go over your side dish if you want it. I served mine with poppy seed noodles and rye bread. Yummy! Thanks for posting. :)
-
This was a very good, comforting meal. Subbed red potatoes for the carrots, and used Corona beer. Will be making this again.
RECIPE SUBMITTED BY
momaphet
United States
