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!
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.
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 the 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.
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.
Wine or Beer?
If you’re anything like me, you love adding wine to 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 the 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 “cookoff” in recipes. There will still be trace amounts remaining after you are finished. 🍺
How to make chicken in beer sauce:
*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips, or click on the "Skip to Recipe" button at the top of the page.
- 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.
- 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.
- 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.
- Make the Welsh Rarebit - Slice bread rolls into 1-inch thick slices. Mix cheddar, egg, mustard, and pepper and spread onto slices.
- Finish - Stir the cream into the sauce, place the Welsh rarebit pieces on top of the chicken, and bake for 10 more minutes.
- Serve and Enjoy! - Sprinkle with parsley and serve with your choice of carb.
· 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, you must try these recipes:
Chicken in Beer Sauce with Welsh Rarebit
- Dutch oven
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
- ½ 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
- 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 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.
- Slice the bread rolls into 1-inch thick slices. Mix all the other ingredients and spread onto the slices, about ½ tablespoon each.
- 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.