Coq au Bière

Easy comfort food for autumn and winter nights.

Poultry

30

minutes

4

Servings

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Ingredients

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

Preparation

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 color. Add garlic and saute for another 30 seconds.

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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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Products

These products are perfect to use for this recipe:

Fry Pan Double Handle Concrete 24CM

€

119

Dutch Oven Concrete 24CM

€

229

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