The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% Off of Newsstand Price Now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Coq á la Bière

Advertisement

Ingredients

2 tablespoons olive oil

1 3-pound chicken or old rooster, cut into 8 pieces

Salt and pepper to taste

4 ounces bacon, cut into bite-sized pieces

2 large carrots, peeled and large diced

1 large onions, peeled and large diced

2 ribs celery, large diced

3 tablespoons flour

2 cups oyster mushrooms, cleaned

1 large jalapeno, sliced

5 cloves garlic

3 sprigs thyme

2 bay leaves

24 ounces dark stout (Chef McHugh prefers Buried Hatchet Stout by Southern Star Brewing)

2 cups rich chicken stock

Directions

  1. Using a deep cast iron skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper and sear on all sides. Remove from skillet.
  2. Remove excess fat from skillet except for 1 tablespoon and add bacon. Render for 5 minutes or until crisp.
  3. Add carrots, onions, and celery and sauté for 5 minutes. Stir in flour. Combine remaining ingredients in pan, add chicken, and cover. Reduce heat to low and simmer until chicken is tender, about 45 minutes. Serve over rice, pasta, or mashed potatoes.
Print Recipe