How to Make Coq au Biere

In many areas of France, especially in the north, beer is just as common as wine. This rich, flavorful dish features chicken cooked in beer and chicken broth. It feeds four.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Salt And Pepper
• Stems From 1/2 Bunch Fresh Parsley
• 2 carrots
• 1 12-16 oz bottle beer
• 14.5 oz can reduced-sodium chicken broth
• 6 oz piece salt pork
• 1 tsp red pepper flakes
• 1 onions
• 2 bay leaves
• 10 sprigs, or so, fresh thyme
• 1 whole chicken - cut in pieces
• 3 tbsps all-purpose flour
• 10-12 whole garlic cloves
• 1 tsp black peppercorns

1. Chop the onion and carrots and place them in a nonreactive bowl or resealable plastic bag.
2. Place the peppercorns, pepper flakes and herbs in the bag.
3. If using a whole chicken, cut off the backbone and wings and save them for stock. Cut the remaining chicken into two drumsticks, two thighs, and cut each breast in two pieces.
4. Add the chicken to the vegetables and pour in the beer.
5. Marinate overnight.
6. Remove the chicken from the marinade and dry it completely on paper towels. Reserve the marinade.
7. Season the chicken very generously with salt and pepper and let it sit for a few minutes.
8. Meanwhile, dice the salt pork in small pieces.
9. Heat a large pot over medium-low heat and add the salt pork. Cook it slowly, stirring occasionally, until the pieces turn golden and crispy.
10. Remove the pork pieces and reserve.
11. Turn the heat to medium-high.
12. Add the chicken and garlic cloves and slowly brown the chicken on both sides.
13. Don't let the garlic cook past dark golden; remove it with a slotted spoon if it does.
14. Remove the chicken and garlic and spoon out all but 1 or 2 tbsps of the fat. Reserve the garlic.
15. Stir the flour into the pot.
16. Cook the flour mixture, stirring constantly, until it turns golden.
17. Return the chicken to the pot and add the marninade.
18. Bring to a boil, lower heat to a rapid simmer and cook for about 5 to 10 minutes.
19. The liquid will thicken; once it does, add the chicken stock, lower the heat to a slow simmer and cook for 45 minutes.
20. Skim off any fat, foam and impurities that rise to the surface during cooking.
21. Remove the chicken from the cooking liquid and place it on a serving platter.
22. Strain the cooking liquid into another saucepan and add the browned garlic. Bring it to a simmer and cook for 10 minutes.
23. Purée the sauce with a hand blender, food processor or blender.
24. Pour it over the chicken and sprinkle the salt pork pieces on top.