Before Coq au Vin - There Was Coq à la Bière Recipe!

Welcome back, friends! Today, we're redoing a classic comfort dish: Beer-Braised Chicken Thighs! This recipe is a twist on the classic French Coq au Vin, but instead of red wine, we’re using beer for a rich, deep flavour. We're bringing this dish back with a full kitchen demonstration, making it even better than the original video from years ago. You’ll learn step-by-step how to cook crispy chicken thighs braised in an incredible beer and cream sauce, with mushrooms, shallots, and herbs like thyme and rosemary. We even talk about the best beer to use, including our very own English Ordinary Bitter brewed in our home brewery. Whether you're looking for a cozy dinner idea or love experimenting with cooking with beer, this is the perfect recipe to add to your repertoire. Stick around to learn tips on achieving perfectly tender, crispy-skinned chicken and how to make a comforting sauce full of flavor. Serve it with rice or potatoes and enjoy an easy yet impressive meal. Don’t forget to check out our brewing channel for more homemade beer content:
   / @glenandfriendsbrewhouse  
Brewing the beer used here:    • How To Brew English Ordinary Bitter Beer  

Ingredients
12 chicken thighs
Salt and pepper
30 mL (2 Tbsp) butter
2-3 shallots, chopped
2-4 cloves garlic, minced
250g (9 oz) mushrooms
250 mL (1 cup) low hop beer (    • How To Brew English Ordinary Bitter Beer   )
125 mL (1⁄2 cup) chicken broth
10 mL (2 tsp) thyme
10 mL (2 tsp) rosemary
15 mL (1 Tbsp) whole grain mustard
60 mL (1⁄4 cup) 35% cream

Method
Preheat the oven to 425ºF (220ºC)..
Season the chicken on all sides with salt and pepper.
Melt the butter in a pan over medium high heat.
Add the chicken, and brown skin side down, flip and brown the other side.
Remove from pan and hold.
To the same pan add the shallots, cooking until slightly browned.
Add the garlic and mushrooms, cooking until the mushrooms have softened.
Pour in the beer, and scrape up the fond on the bottom of the pan.
Simmer until liquid is reduced by half.
Stir in the broth, thyme, rosemary, and mustard, simmer for about five minutes.
Stir in the cream, and then add the chicken back in.
Place the pan in the oven and roast for 20 minutes or until the chicken is cooked through.
30 minutes
Yield: 4-6 servings

   / @glenandfriendsbrewhouse  


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