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December 3, 2020

Coq à la Bière – Ok, Chicken cooked in Beer!

Posted on August 27, 2014 by in Chicken, rsg

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Coq à la Bière

Coq à la Bière sounds very classy, like it should be something really difficult and complicated to make!

Coq à la Bière on the contrary is something so far from difficult and classy it isn’t even funny! Maybe if I help you a little, you will be less confused, Coq à la Bière is the country-girl sister of the French Provencial dish, Coq au Vin! Coq au Vin is traditionally an older bird, cooked in red wine with shallots, carrots, fennel, pretty much what was available in the garden basket at the time of cooking. Coq à la Bière on the other hand is cooked in beer!

No, I am not even a wine of beer drinker, but lately I have experimented a little with beer. So far I’ve made the most amazing beer-braised meatballs, Smokey Onion and Olive Beer bread and who on earth can resist Beer-battered Fish or Beer-battered Onion rings!

Coq à la Bière

Cooking with beer is nothing new, people have been doing it for thousands of years. The Sumerians in ancient Egypt, believed that cooking with beer brought “healthy food” to the people. Beer lovers continue to concoct recipes with this intoxicating concoction of hops and barley in an effort to flavor and pzazz to their food! These days with the wide variety of artisan beers available, beer finds it way in menus from starters to desserts. Coq à la Bière, although it may sound very impressive, is chicken cooked in beer. Simple flavors, but good, good grub!

Just remember when cooking with beer, it is important to know, that depending on your cooking method, temperature or time, as little as 5% or as much as 50% of the original alcohol can remain in the dish! You can replace the beer with stock!

Coq à la Bière

Coq à la Bière with Welch Rarebit toasties

serves 4


8 pieces of chicken – I use thighs and drumsticks

30 ml Olyfberg Olive oil

30 ml flour

salt and pepper

fresh thyme

2 bay leaves

4 cloves garlic

4 shallots or small onions – peeled, but kept whole

500 ml beer of your choice

125 ml cream


Preheat oven to 180 C. I use a oven-proof cast iron pan for this dish. Dust the chicken pieces with flour and fry in a pan until golden brown. Add all the other ingredients for the and cover the pot with its lid. Place the pot in the oven and cook the chicken for at least 45-50 minutes. Open the lid and roast until the chicken is brown. If the Coq à la Bière is dry, add a little more beer or stock. Now add the cream, place the toasties on top of the chicken, some toasties may even have their bottoms in the sauce and bake for another 10 minutes or until the cheese is golden brown and bubbly.

Welch Rarebit Toasties

3 hot dog rolls

250 ml grated white cheddar

1 egg

2 t Dijon mustard

freshly ground pepper

Slice the rolls into 2 cm thick slices. Mix all the other ingredients and spread on the toasties.

Coq à la Bière

Tomorrow morning just after the 9 o’clock news, I will be  back in my seat at RSG studios, sharing this easy recipe with you! Get ready to be amazed! I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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4 Responses to “Coq à la Bière – Ok, Chicken cooked in Beer!”

  1. MH 28 August 2014 at 11:27 am #

    Fantasties! Dit klink na die perfekte resep vir hierdie Kaapse winter weer wat net nie wil end kry nie. (En met al die verskillende boetiekbiere wat ‘n mens tans kry, kan dit ‘n interessant smaak-eksperiment afgee!)

  2. Linda 29 August 2014 at 8:26 pm #

    Hi, I can’t see where it says how to make the toasties and also in the method, there short an important word. It reads: Add all the other ingredients for the … and cover the pot with its lid. What word should be where the dots are?

  3. Naomi Aylward 31 August 2014 at 1:16 pm #

    Ek het die resep van die hoendergereg gemis omdat ek weg van die radio was. Gelukkig het ek gehoor die resep sal hier gekry kan word. Baie dankie. Ek gaan dit graag probeer. Dit lyk heerlik!

  4. Riccardo Stermin 3 September 2014 at 6:26 pm #

    delicious.I understand that it is what makes the dish but the cheese makes it a rich meal.I served the chicken with rice.The beer makes the dish

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