Craft Beer Does Coq Au Vin: Chicken with Brown Ale

by Beer Answers on November 24, 2009

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Looking for an interesting recipe for chicken and craft beer?  If so here’s a Coq Au Bier recipe.  Chicken in beer—the craft beer version of chicken in Wine (Coq au Vin).  Sweet! We haven’t had a chance to try this one yet.  Thought we’d share the recipe with you first.  Maybe some brown ale lover out there will try it and let us know the results.

I’m a roasted chicken fan and now lover of rich, toasty brown ale.  The kind of brown ale  that reminds me of how wonderful a steaming hot cup of coffee tastes on a cold (New Jersey) winter weekend afternoon.  Not that I’d trade San Diego-land for the East Coast again.  You know what I mean… Here’s the recipe.  It will probably take some time and has lots of ingredients.

I am thinking about using San Diego’s Alesmith Nut Brown Ale—one of my new faves—when we try this recipe.

Coq Au Bier

Recipe Courtesy Kyle Bergman, Chef of The Lodge at Torrey Pines.  Shared at San Diego Beer Week 09 during final event, Chef Celebration of San Diego Beers.

Yield 2 Servings

Ingredients:

  • 2 quarts brown ale
  • 1 quart chicken stock
  • 2 cups molasses
  • 2 cups balsamic vinegar
  • 1 carrot
  • 1 celery stalk
  • 1 small onion
  • 1 bouquet garni (5 sprigs fresh thyme, 3 sprigs fresh parsley, 2 bay leaves, 10 whole black peppercorns wrapped securely in cheesecloth with kitchen twine)
  • 2 chicken thighs
  • 2 shallots peeled and halved
  • 1 parsnip peeled and medium-large dice
  • 1 carrot, peeled and medium to large dice
  • 1 turnip, peeled and medium-large dice
  • 1 celery root, peeled and medium to large dice
  • olive oil
  • ½ tbsp thyme leaves
  • 1 bay leaf
  • salt and fresh ground pepper to taste
  • 2 roasted chicken breasts

Bring the ale, stock, molasses, vinegar, whole carrots, celery stalk, onion and bouquet garni to a boil in a large pot and simmer for 20 minutes. Remove from the heat and let the mixture cool. Strain into a non-reactive dish. Add the chicken thighs and marinate, refrigerated, overnight. Preheat oven to 350 degrees F.

  • Place the shallots, parsnip, carrot, turnip and celery root in a large bowl.  Toss to coat with olive oil, thyme and bay leaf.  Season with salt and pepper and spread the vegetables on a pan lined with parchment paper or aluminum foil.  Place in the oven and roast for 30-40 minutes, stirring occasionally to brown evenly. Remove from oven and set aside.

Lower oven temperature to 300 degrees F.

  • Remove the chicken thighs from the marinade and place them in a shallow braising pan. Cover the thighs halfway with the marinade and braise for 1 hour or until the thighs are cooked through. Add the vegetables, and chicken breast to the braising liquid to warm and season to taste.

Serve immediately by placing one thigh, one breast, some vegetables and the braising liquid in a shallow soup bowl. One last step I recommend–pour yourself and your +1 glasses of your favorite brown ale. Enjoy!

{ 1 comment }

Alicia Booth August 8, 2012 at 2:18 pm

This is an amazing dish. We liked it so much served at The Grill at Torrey Pines that we had it twice in one week. I’ll try this recipe and pray that comes close to what I remember it tasting!

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