Coq au Bière

Easy comfort food for autumn and winter nights.

Coq au Bière







  • 50 g Butter
  • Splash of olive oil
  • 12 Small shallots peeled
  • 125 g Bacon/pancetta sliced into strips
  • 4 Garlic cloves thinly sliced
  • Chicken: 4 thighs and 4 drumsticks
  • 250 g Small chestnut mushrooms
  • 2 Bottles of Orval trappist ale
  • 125 ml Cream
  • Salt and pepper 
  • A handful of chopped parsley


1. Golden Chicken
Melt the butter and oil together in your COMBEKK Dutch Oven. Fry the pieces of chicken until golden brown and remove to a plate on the side.

2. Flavor
In the hot pan, add bacon and when the fat has rendered a little add shallots and mushrooms. Fry until the shallots are glazed and the mushrooms are getting some colour. Add garlic and saute for another 30 seconds.

3. Simmer
Add the browned chicken back to the Dutch Oven. Pour in the ale and simmer for 25-35 minutes until the chicken is cooked. Whisk the cream into the sauce, add chopped parsley and season as desired. Serve with some bread or pasta.


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