LE POULET A La BIERE
Coq à la Bière is the North's response to the famous Coq au Vin, with beer taking center stage instead of wine. 
Known as Coq à la Bière, this dish is typically made with rooster in France, which is hard to come by these days. Therefore, I recommend using a high-quality chicken as a substitute. Coq à la Bière is the North's response to the famous Coq au Vin, with beer taking center stage instead of wine. To ensure a perfect result, it's essential to use a fine-quality amber Belgian beer, infusing the dish with a distinctive malty flavor and a rich color that sets it apart from the traditional Coq au Vin.
INGREDIENTS
Serves 4
Preparation time: 10 minutes
Cooking time: 1 hour
1 whole chicken (around 2 kg)
1 tbsp all-purpose flour to coat the chicken, plus 2 tbsp to cook the chicken
2 tbsp good quality lard (pork fat) or oil
2 shallots, sliced
20 g (.7 oz) unsalted butter
50 ml (1.7 fl oz) cognac or Jenever (Dutch spirit)
5 button mushrooms, quartered
150 g (5.5 oz) smoked bacon, cut into large strips (lardons)
Salt and freshly ground black pepper
1 tsp juniper berries
3-4 cloves
50 g (1.7) brown sugar (demerara sugar)
3 bay leaves
Few sprigs of thyme
750 ml (3 cups) of Belgian brown beer such as st bernardus abt 12, rochefort 10 or chimay blue or a Belgium Dubbel style of beer
1 or 2 tbsp heavy cream
2 tbsp finely chopped fresh parsley, to garnish
Mise en Place
You will need a Dutch oven or heatproof casserole dish.
Cut the chicken into pieces, then season with salt and pepper and dust with the flour. Reserve the offcuts (carcass) separately on a plate.
Method
Start by heating a Dutch oven over medium heat. Heat the lard or oil for a few minutes, then add the chicken offcuts. Sear the offcuts for about 5 minutes, stirring occasionally, before removing them from the pot.
Next, add the chicken pieces to the same pot and sear them evenly until they turn golden-brown, which should take around 4 minutes on each side. Once done, transfer the seared chicken to a tray and discard any excess oil from the pot.
In the same pot, add a small piece of fresh butter and sauté the shallot for a minute or two. Pour in the cognac, and using a wooden spoon, scrape the bottom of the pan to release the caramelized juices. Add half of the mushrooms and bacon and cook for a few minutes to develop the flavors.
Now, layer the pot by placing the cooked chicken offcuts at the bottom, followed by the chicken pieces with the chicken breasts on top. Season with salt and pepper, and lightly dust the chicken with the flour, ensuring an even coating.
Pour the beer over and mix everything gently. When the foam subsides, add the juniper berries, bay leaves, cloves, and sugar. Cover the pot with a lid and cook in the oven at 160°C / 320°F for 45 minutes or until the chicken is cooked through. After 15-20 minutes of cooking, transfer the chicken breasts to a baking tray and cover with foil.
Once the chicken is cooked, take the pot out of the oven, and using a slotted spoon, discard the off-cuts and carcasses. Carefully scoop out the chicken pieces and place them on the tray with the breasts. Next, place the pot over high heat, stir in the cream, and bring the sauce to a boil. Let it reduce for about 5 minutes until it thickens to a spoon-coating consistency.
While the sauce is reducing, broil the chicken pieces in the oven on the top shelf for a few minutes, skin side up, until they become golden and crispy.
Just before serving the chicken, quickly pan-fry the remaining bacon and mushrooms until they turn golden.
To serve, ladle the sauce into a large serving dish, then place the chicken pieces in the sauce. Garnish with the sautéed mushrooms and bacon mixture and sprinkle some fresh parsley on top. Enjoy and savor the distinctive malty flavor of this special regional dish.
TIPS
When preparing this dish, avoid using lager as it just won’t taste good. For a different outcome, experiment with other amber beers, but to truly capture the essence, stick with Belgium beers which are known for their distinct flavor profile.
For those seeking an authentic experience, using a farm-raised rooster is essential. If you do happen to find a fine quality rooster make sure you extent the cooking time to approximately 4 hours.