Before Coq au Vin - There Was Coq à la Bière Recipe!

Name: Before Coq au Vin - There Was Coq à la Bière Recipe!
Total time: 90 min
Ingredients: 12 Chicken thigh; Salt; Black pepper; 30 ml Butter; 2–3 Shallot, chopped; 2–4 cloves Garlic, minced; 250 g Mushroom; 250 ml Beer; 125 ml Chicken broth; 10 ml Thyme; 10 ml Rosemary; 15 ml Mustard; 60 ml Cream

By Glen & Friends Cooking · 90 min

Ingredients

Chicken thigh12
Salt
Black pepper
Butter30 ml
Shallot · chopped2–3
Garlic · minced2–4 cloves
Mushroom250 g
Beer250 ml
Chicken broth125 ml
Thyme10 ml
Rosemary10 ml
Mustard15 ml
Cream60 ml

Instructions

Preheat the oven to 220°C (425°F).
Season the chicken thighs on all sides with salt and pepper.
Melt the butter in a pan over medium-high heat. Brown the chicken skin side down, then flip and brown the other side. Remove and set aside.
In the same pan, cook the shallots until slightly browned. Add the garlic and mushrooms and cook until the mushrooms have softened.
Pour in the beer and scrape up the browned bits from the bottom of the pan. Simmer until the liquid is reduced by half.
Stir in the chicken broth, thyme, rosemary and mustard, and simmer for about five minutes.
Stir in the cream, return the chicken to the pan, and roast in the oven for 20 minutes or until the chicken is cooked through.

Summarized from Glen & Friends Cooking's video. Watch it for the details.

Watch the recipe video

More recipes with

Garlic Cream Mushroom Shallot Chicken thigh

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app