Chicken in Beer Sauce with Welsh Rarebit – Coq à la Bière

Chicken in Beer Sauce with Welsh Rarebit - Coq à la Bière | All that's Jas

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Delight your guests with this easy and simple French dish of chicken in beer sauce. The chicken is first seared at a high temperature, then finished cooking in a covered pot immersed in beer, with sautéed shallots and mushrooms. Leave it to the French – the flavor is unforgettable!

 

Chicken in Beer Sauce with Welsh Rarebit - Coq à la Bière. A flavor-packed dish of beer braised chicken with mushrooms and topped with cheesy Welsh rarebit toasties will not disappoint even the pickiest eater! | allthatsjas.com | #chicken #beer #main #braised #mushrooms #French #worldcuisine #delicious #recipes #recipeoftheday #tender #juicy #easy #frenchcooking #fromscratch #allthatsjas #homemade #dinner #comfortfood

 

Coq à la Bière, or Chicken in Beer, is the chicken recipe you didn’t know you needed… until now. The beer in this recipe keeps the chicken moist and creates a delicious sauce. The Welsh rarebit is a must-have cheesy icing on the cake.

 

If you’re looking to whip up something that sounds fancy but isn’t difficult to execute, Coq à la Bière is the perfect recipe for you to try. The name even sounds fancy.

 

Picture yourself sitting at a beautiful restaurant, outside on its patio. You can pretend like you know French by reciting your order by its proper name, nailing the accents and all.

 

Chicken in Beer Sauce with Welsh Rarebit

 

Beer-braised #chicken with #mushrooms and topped with cheesy Welsh rarebit toasties is a flavor-packed #French dish. #coqàlabière #beer #easy Click To Tweet

 

A flavor-packed dish of beer braised chicken with mushrooms and topped with cheesy Welsh rarebit toasties will not disappoint even the pickiest eater!

 

If you’re anything like me, you love wine in your sauces. I’m sure you’re familiar with Coq Au Vin, a delectable chicken dish with, you guessed it, wine.

 

So, why not try beer? If you’re not a fan of beer, have no fear (hehe)! This recipe is for beer fans and non-fans alike. The flavor is not overpowering and you can choose the intensity of the beer’s flavor by selecting the type of beer you use. See recipe tips below for more on that.

 

This recipe won’t get you drunk, so don’t worry about you or your guests driving home after your meal. However, it is important to know that not all of the alcohol will “cook off” in recipes. There will still be trace amounts remaining after you are finished. 🍺

 

 

WHAT IS COQ À LA BIÈRE?

 

Coq à la bière, or chicken in beer sauce, is a dish from Northern France made of chicken sautéed with shallots and mushrooms, then deglazed with beer and roasted until tender and juicy.

 

WHAT IS WELSH RAREBIT?

 

Welsh rarebit is a traditional Welsh dish made with a savory sauce of cheese mixed with dijon mustard and egg, spread over slices of bread, toasted and served hot.

 

Welsh rarebit for the chicken in beer sauce.

 

 

HOW TO MAKE CHICKEN IN BEER SAUCE:

 

  1. Cook the Chicken – In a Dutch Oven or cast iron skillet with a lid, fry the seasoned chicken for about 3-4 minutes per side, then remove.
  2. Cook other Ingredients – Add shallots and mushroom to the pan and cook for 5 minutes. Add garlic, thyme, and bay leaves, followed by the chicken. Dust everything with flour and mix, and cook for 2 minutes.
  3. Make the Beer Sauce – Deglaze the pot with beer over high heat. Cover and place in the oven for 45 minutes. Remove lid and roast for another 15 minutes.
  4. Make the Welsh Rarebit – Slice bread rolls into 1-inch thick slices. Mix cheddar, egg, mustard, and pepper and spread onto slices.
  5. Finish – Stir the cream into the sauce, place the Welsh rarebit pieces on top of the chicken, and bake for 10 more minutes.
  6. Serve and Enjoy! – Sprinkle with parsley and serve with your choice of carb.

 

The stages of cooking delicious Coq-à-la-Bière

 

RECIPE NOTES FOR CHICKEN IN BEER SAUCE

 

· The choice of beer is at your discretion. The darker the beer, the stronger the flavor you will have. Amber or dark porter will have a more intense flavor. A lager (which I used and loved), or light beer will give a dish that will appeal to more people.

· The Welsh rarebit is optional.

· You can cook the chicken on the stovetop. To finish, place in a preheated oven to brown the Welsh rarebits if using.

 

 

IF YOU LIKE COOKING WITH BEER, TRY THESE:

 

SLOW COOKER BEER-BRAISED POT ROAST

BEER AND CHEDDAR SOUP

CHILLED SPICED APPLE BEER PUNCH

 

PRODUCT USED FOR THIS RECIPE:

 

This is an affiliate link for Amazon but you can find it at a store too. Gotta love Amazon because it is such a time saver and you have it delivered to your door quickly and free (if you’re a Prime Member). Click here to read my full disclosure policy.

 

Dutch Oven

A durable pan with a lid that goes from stovetop to oven is a must-have for any home cook. Self-basting condensation ridges on lid uniformly collect and direct vapors onto food, which produces moist and savory dishes. I also use my Dutch oven to bake no-knead artisan bread. It’s perfect for it! 🙂

 

French chicken recipe that is braised in beer sauce.

 


Chicken in Beer Sauce with Welsh Rarebit - Coq à la Bière | allthatsjas.com
Print Recipe

Chicken in Beer Sauce with Welsh Rarebit

A flavor-packed dish of beer braised chicken with mushrooms and topped with cheesy Welsh rarebit toasties will not disappoint even the pickiest eater!
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: French
Servings: 4 - 6
Author: Jas

INGREDIENTS:

For the Chicken

  • 8-10 pieces of chicken thighs and drumsticks
  • 2 tablespoons all-purpose flour
  • 3 tablespoons olive oil
  • 4 shallots or 2 small onions quartered
  • 8 oz button mushrooms halved
  • Salt and pepper to taste
  • 2 cloves garlic minced
  • 1 sprig fresh thyme
  • 2 bay leaves
  • 2 cups beer of your choice see recipe notes
  • 1/2 cup heavy cream or sour cream

For the Welsh Rarebit (aka rabbit)

  • 2-3 bread rolls about 10 slices
  • 1 cup grated white cheddar
  • 1 egg
  • 2 teaspoons Dijon mustard
  • Freshly ground pepper

DIRECTIONS:

Chicken

  • Preheat oven to 350 degrees Fahrenheit. You will need an oven-proof cast iron skillet or Dutch oven with a lid.
  • Heat the oil in a large cast iron skillet or Dutch oven with a lid over medium-high heat. Season the chicken pieces with salt and pepper to taste, add to the skillet and fry until golden brown, about 3-4 minutes per side. Remove chicken from the skillet (chicken will not be cooked through).
  • Add shallots and mushrooms to pan; cook 5 minutes or until mushrooms are slightly browned, stirring occasionally. Add garlic, thyme, and bay leaves. Return chicken to the skillet. Dust everything with flour, mix to combine and cook for 2 more minutes.
  • Deglaze with beer over high heat. Cover the skillet with lid, place in the oven and cook for 45 minutes, stirring occasionally. Remove the lid and roast uncovered for 15 more minutes.
  • Stir in the cream then place the Welsh rarebit pieces on top of the chicken, (it's ok if some pieces have their bottoms in the sauce) and bake for another 10 minutes or until the cheese is golden brown and bubbly.
  • Sprinkle with parsley. Serve with noodles, mashed potatoes or rice.

Welsh Rarebit

  • Slice the bread rolls into 1-inch thick slices. Mix all the other ingredients and spread onto the slices, about 1/2 tablespoon each.

RECIPE NOTES:

  • The choice of beer is at your discretion. The darker the beer, the stronger flavor you will have. Amber or dark porter will have a more intense flavor. A lager (which I used and loved), or light beer will give a dish that will appeal to more people.
  • The Welsh rarebit is optional.
  • You can cook the chicken on the stovetop. After it's cooked, place in preheated oven to brown the Welsh rarebits, if using.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Chicken in Beer Sauce with Welsh Rarebit
Amount Per Serving
Calories 463 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 14g70%
Cholesterol 111mg37%
Sodium 328mg14%
Potassium 386mg11%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 4g4%
Protein 14g28%
Vitamin A 780IU16%
Vitamin C 3.6mg4%
Calcium 265mg27%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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19 Comment

  1. Reply
    Ron
    January 15, 2019 at 11:21 am

    Coq à la Bière is a fantastic dish that I’ve had a number of times, but not made. Although I don’t remember having it with Welsh rarebite, but I will soon. I think the rarebite would be perfect with the dish and have got this one down to make very soon. Thanks for another great one Jas.

    1. Reply
      Jas
      January 16, 2019 at 10:08 pm

      I agree with you. It’s such a flavorful dish and the toasties are just the icing on the cake. 🙂

  2. Reply
    Ai
    January 18, 2019 at 8:03 pm

    I’ve never tried or even heard of chicken in beer. I bet it’s absolutely delicious tho, as I love beer butt chicken. I don’t drink but beer is so great to cook with!
    Thanks for sharing at this week’s Fiesta Friday!

    1. Reply
      Jas
      January 20, 2019 at 9:09 pm

      It sure is! It gives a wonderful flavor to meats. Thanks for stopping in!

  3. Reply
    ParsiCuisine.com
    January 19, 2019 at 5:42 pm

    Chicken in Beer Sauce with Welsh Rarebit is so new to me. So there is no rabbit in it?

    1. Reply
      Jas
      January 20, 2019 at 9:07 pm

      LOL, nope, no rabbit. 😀

  4. Reply
    Jhuls
    January 20, 2019 at 12:51 am

    I am not even drinking, but this dish looks absolutely tasty!! Thanks for sharing, Jas & happy Fiesta Friday! x

    1. Reply
      Jas
      January 20, 2019 at 9:12 pm

      Thanks, Jhuls! It’s a must-try. 🙂

  5. Reply
    Lidia
    January 21, 2019 at 11:29 am

    My stomach is literally growling (LOUDLY!!) as I read and view your pictures of this chicken recipe!!! I’m trying it out pronto!!

    1. Reply
      Jas
      January 21, 2019 at 12:33 pm

      LOL, sorry! I’m highly recommending this recipe, we can’t get enough of it. 😀

  6. Reply
    April J Harris
    January 23, 2019 at 2:02 pm

    I often cook with beer, Jas, but I haven’t used it as much for chicken as for beef. It certainly makes an amazing sauce. Your Chicken in Beer Sauce with Welsh rarebit looks like such a lovely treat. Pinning and sharing. Thank you so much for being a part of the Hearth and Soul Link Party. I hope all is going well with you!

    1. Reply
      April J Harris
      January 25, 2019 at 9:56 am

      PS – I’ll be featuring this recipe at the Hearth and Soul Link Party on Monday. Thank you again for sharing it!

      1. Reply
        Jas
        January 27, 2019 at 2:50 pm

        Thanks for making my day, April! Much appreciated! xx

  7. Reply
    acraftymix
    January 24, 2019 at 9:28 am

    Oooooooo YES!!!! another chicky recipe to try. We still have your lemon chicken at least twice a week and if there’s one thing that’s always in the fridge it’s beer 😀 I think I might just try this one using a heavy dark beer and a good old lager (my fav). I’ve never made Welsh rarebit though. I always thought it was terribly complicated. Is the egg you mix into the cheese raw?

    1. Reply
      Jas
      January 24, 2019 at 9:36 am

      Yes, the egg is raw but it gets baked in the oven. 🙂 I know you’ll love this chicken recipe, Michelle! It’s so flavorful. I’ve opted for a medium-strong beer (lager) just to be safe and it turned out perfect!

  8. Reply
    Healthy World Cuisine
    January 25, 2019 at 9:24 am

    Loving this savory dish Jas. So much flavor with a handful of ingredients. Great recipe for a snowy and cold weekend. Wishing you a super weekend!

    1. Reply
      Jas
      January 27, 2019 at 2:51 pm

      We need all the help we can get! It’s going to be a very cold week. Thanks for visiting and stay warm!

  9. Reply
    Kippi
    January 31, 2019 at 9:16 am

    Yum, I just pinned this yummy recipe. I cannot wait to try it. Happy Week, Kippi #kippiathome

    1. Reply
      Jas
      January 31, 2019 at 2:44 pm

      Thank you, Kippi! I hope you’ll try it soon!

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