Chicken with Dark Beer (Coq à la Bière)

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Back to some normally scheduled blogging…

It’s finally chilly in Austin. This means it’s time to start on the winter recipes – things that are hardy, stick to your ribs, nice and warm. I saw this recipe while pursuing Cooking Light’s best recipes of 2009 and it appealed to me. It’s seems like a good counter part to the Coq au Vin that I love to make (also good for winter). I used Shiner Boch beer since I know very well what it tastes like (sweet and yeasty) and knew it wouldn’t be too bitter for a sauce. I used chicken breasts since that’s what I already had around but I think it would be great with any cut of chicken. It was flavorful, tasty and stick to your ribs – exactly what I was looking for. The chicken was falling apart as I pulled it out of the pan. Mmmm. I served mine with sour cream mashed potatoes, and next time I will have some French bread too – that sauce is yummy and needs to be sopped up!

Recipe for Chicken with Dark Beer (Coq à la Bière)


  1. Posted December 21, 2009 at 10:58 am | Permalink | Reply

    This looks both tasty and cozy! I think I’ll have to try this one!

  2. Posted December 21, 2009 at 12:39 pm | Permalink | Reply

    This looks great. I’m making your coq au vin tonight – we make it a lot, actually. It’s one of Lance’s favorites!

    • Elizabeth
      Posted December 21, 2009 at 2:03 pm | Permalink | Reply

      The coq au vin is probably the most requested meal from Jason in our house. . . it’s not pretty but it’s easy and tasty!

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