A classic dish from northern France that braises chicken in quality Belgian amber beer instead of wine. The northern tradition embraces its own unique approach, blending influences from England, Belgium, Holland, and France. Unlike the famous Burgundy coq au vin with red wine, this version uses deep-coloured, flavourful amber beer to create an intensely aromatic braise with mushrooms, bacon, shallots, and spices. A warming, comforting home dish with a rich, savoury character.
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Adapted from a video by French Cooking Academy
Braise Chicken in Belgian beer - Exploring northern France dishes
Whole chickenAbout 2 kg, fresh, cut into pieces or buy whole and break apart1
Belgian amber beerGood quality, approximately 10% alcohol (e.g. Trappist ale), crucial for deep flavour1 liter
Fatty baconFor rendering fat and cooking the chicken; can substitute lard, butter, or duck fat~150 gest.
MushroomsQuartered and roughly sliced, some reserved for final garnish~300 gest.
Shallots~4-5est.
FlourLightly coat chicken pieces for better browning; stir into braising liquid for light thickening1 tbsp
Cognac or Geneva (juniper-flavoured spirit)Small amount for deglazing; traditionally Geneva (Dutch juniper spirit) or gin~¼ cupsest.
Juniper berries1 tsp
Bay leavesOr 1–2 leaves1
Cloves3
Brown sugarBalances the bitterness of the beer; traditionally spiced bread (pain d'épice) was used~1 tbspest.
CreamTo adjust sauce colour and taste; this is not meant to be a creamy dish1 tbsp
Salt and black pepperto taste
ParsleyFresh parsley for garnish~2 tbspest.
Steps
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1
Heat the fatty bacon in a cast iron pot to render the fat, which will be used as the cooking medium.
2
Briefly brown the chicken carcasses and off-cuts in the fat for a few minutes to build flavour.
3
Remove the carcasses, then brown the chicken pieces (seasoned with salt, pepper, and a light coating of flour) for 4–5 minutes per side until golden.
4
Discard excess fat, add fresh butter, and sauté the shallots over medium heat for 1–2 minutes.
5
Deglaze with cognac, scraping up the caramelised bits, then add reserved bacon and mushrooms; turn heat to high and cook for a few minutes to colour.
6
Layer the carcasses, thighs, and drumsticks at the bottom of the pot (they need longer cooking), then place the chicken breasts on top for easy removal. Season with salt and pepper.
7
Add 1–2 tbsp of flour and stir to coat all ingredients.
8
Pour in the Belgian amber beer (which will foam); add about 700 ml total to cover all ingredients.
9
Add the chicken breasts, then scatter in the cloves, juniper berries, bay leaves, and brown sugar. Add fresh herbs from the garden if available.
10
Cover the pot and braise in a 160°C oven: after about 15 minutes, remove the chicken breasts; continue cooking the rest for 30–40 minutes until very tender. (Alternatively, simmer on the stove, though the oven is preferred.)
11
Transfer the cooked chicken to a tray and discard the carcasses, leaving the braising liquid in the pot.
12
Turn heat to high, add 1 tbsp of cream, and reduce the sauce for about 5 minutes to a semi-thick consistency, maintaining the brown colour rather than turning it pale.
13
Place the cooked chicken skin-side up under a very hot grill on the top shelf for a few minutes to crisp and colour the skin.
14
Optional: pan-fry the reserved bacon and mushrooms briefly for garnish.
15
Pour the reduced sauce into a sauce jug, arrange the chicken on a serving dish, garnish with fresh parsley and the pan-fried bacon and mushrooms, and serve immediately.
PrimedTableBETA
