coq à la beer

Ingredients for 4 servings:

• 4 pieces of chicken thighs
• 2 stalk(s) celery
• 1 m.-sized carrot(s)
• 5 m.-large mushrooms
• ½ leek(s)
• 1 tomato(s)
• 1 onion(s), red or white
• 2 tbsp tomato paste
• 1 tbsp Dijon mustard, coarse
• 2 garlic cloves
• 1 tsp Provençal herbs and parsley
• salt and pepper
• ½ liter of beer, light or dark beer, but no “children’s beer”
• 1 cube of chicken stock

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 35 minutes

Coq au vin instead of wine, with beer

Sear the chicken thighs in olive oil until the skin is nice and crispy. Set aside. Dice all the vegetables and place them in a bowl. Add a little salt. Mix the mustard, tomato paste, crushed garlic, and chicken stock with the beer. Place the chicken thighs in a baking dish, neatly stacked, leaving room for all the vegetables. Add the vegetables. Sprinkle the herbs over the vegetables. Top everything up with the seasoned beer and place in the oven at 200°C (top/bottom heat). After half an hour, reduce the heat to 180°C (350°F). The baking time is about 60 minutes. The carrots will then be roughly al dente. If there is any liquid left, add either beer or water. Serve in the dish with baguette, rice, or potato wedges. These cook perfectly in the oven at the same time—just add salt and olive oil.