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.

Table of Contents

1) What is Coq à la Bière?

2) What is the Welsh rarebit?

3) Wine or Beer?

4) How to make chicken in beer sauce:

5) Recipe notes:

6) If you like cooking with beer, you must try these recipes:

7) Chicken in Beer Sauce with Welsh Rarebit

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.

Recipe notes:

· 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:

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