comScore

Embracing the cold with beer-braised chicken

This boozy chicken dish will bring you comfort in the cold days ahead.

This boozy chicken dish will bring you comfort in the cold days ahead.

​​Just when we all begin to wonder if the snow is ever going to stop falling, things are looking up!  The frigid weather gives us the perfect excuse to indulge in rich, delicious comfort food. This one-pot dish of juicy chicken, braised in flavorful dark beer, is a perfectly hearty dinner for this time of year. 

[jump]

This traditional French dish called coq á la biére gets amazing flavor from a slightly sweet, dark beer.


Stout-Braised Chicken
serves 4

3 slices thick-cut bacon, roughly chopped
1 chicken, quartered or cut into 8 parts
1 cup mushrooms, sliced
1 yellow onion, chopped
3 cloves of garlic, finely chopped
2 teaspoons fresh thyme, chopped
1 bottle dark beer (preferably a stout)
1/2 cup heavy cream
2 tablespoons fresh flat leaf parsley, chopped
olive oil
kosher salt and freshly cracked black pepper
crusty bread for serving

Preheat your oven to 400 degrees. Using paper towels, pat the pieces of chicken dry. Sprinkle liberally with kosher salt and black pepper. Set chicken aside.

Place a medium to large Dutch oven over medium-high heat. Turn the heat up a touch and brown the seasoned chicken in the remaining bacon fat, working in two batches so you don't overcrowd the pot.

This stout makes a surprisingly delicious braising liquid for chicken.

This stout makes a surprisingly delicious braising liquid for chicken.

​Pour the beer over the onions.  Using a wooden spoon, scrape up all of the crusted bits from the bottom of the pot so they are incorporated into the sauce.  Nestle the chicken into the liquid, skin side up. The chicken should not be completely submerged by the beer.  Put the lid on the pot and roast for 30-40 minutes, depending on the size of the chicken. About halfway through the cooking time, remove the pot from the oven and turn the chicken over in the liquid to ensure even cooking. Once finished, remove the chicken from the pot, set it on a large plate, and cover with foil.  

Garnish with reserved crispy bacon and flat-leaf parsley. Serve chicken with ample pan sauce and plenty of crusty bread to soak it all up.