Cooking with beer - Coq au biere

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Andy Mogg over at Beer Reviews has asked bloggers and beer lovers for their favourite food recipes that use beer as an ingredient. I was going to make a Steak and Ale pie but decided to make a dish that is fairly popular in Northern France where it is quite common for beer to be used instead of wine in some recipes. One of those recipes is Coq Au Biere. I thought I would give this recipe a try.

Here's how I got on.


Coq Au Biere - the ingredients

8 Chicken Thighs

4 rashers of  bacon - cut into small slices

8 shallots, chopped

200g button mushrooms, cut in two

3 carrots sliced

4 cloves of garlic

1 tbsp rosemary

1 tbsp thyme

2 chicken stock cubes

1 tbsp sage

500ml bottle of beer. I used Fyne Ales Vital Spark 

Salt and pepper

Flour for coating the Chicken Thighs

How to make Coq Au Biere

1. Put flour, salt and pepper in freezer bag and add chicken until  fully coated in flour. Place into a hot pan and cook until golden. Remove chicken and set aside. Put the shallots, carrots, garlic and mushrooms in the pan and cook until they have a bit of colour.

2.  Return the Chicken to the pot and throw in the rosemary, thyme and sage.

3. Pour in the beer and the chicken stock. Pop the lid on and simmer on the hob for 1 hour.

4. Serve with boiled potatoes and green beans.

I left mine overnight and ate it the following day. It was absolutely lovely and the richness of the Fyne Ales Vital Spark added to and enhanced the complexity of the flavours. The Brewdog Ingrid I washed it down with wasn't bad either.

Why don't you try it and get Cooking with Beer.

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