Why did the chicken cross the street?

For some beer!

OK, I have to admit I don’t quite get the chicken jokes. Or the knock-knock ones, must have something to do with cultural differences, but I had to give it a try. I’m supposed to always use a catchy title, not that I think this one was, but I’m trying.

A few days ago, Tyler Florence was making the ultimate Coq au Vin and it looked amazing as most of his ultimate dishes do. So I started thinking how I could bring it to Latin territory and this is what I came up with. Coq au Biere: Chicken in beer. This was oh so delicioso! It got better day after day; day 1 was awesome, but day 3 was beyond words.

I really liked the way the beer just mellowed out and became earthy, smoky and slightly sweet as it cooked into the sauce. I originally served it with very ripe, fried plantains or tajadas. I wanted to compliment the flavors of the chicken and beer with the sweetness of the plantains. On days 2 & 3 I served it with white rice to really benefit from the flavors in the sauce. I hope you will give this one a try, it is pretty easy to put together.

Chicken in Beer

8-10 chicken thighs
All purpose flour (for dredging)
2 tsp sea salt
1-1/2 tsp black pepper
2 cloves garlic, pureed
2 tbsp vegetable oil
3-4 Spaish chorizo links, sliced (or bacon)
2 cps onions, chopped
2 cps mushrooms
2 cps carrots, chopped
1/4 cp sherry or white wine
1 bottle medium dark ale (like Negra Modelo, Shiner)
2 cps fresh cilantro, chopped
1 tsp herbs de Provence

Season the chicken with salt, pepper and garlic puree, set aside. Combine flour with a pinch of salt and pepper and use it to coat/dredge the chicken pieces. Reserve 1-2 tbsp of the flour. Meanwhile, heat the oil in a large, heavy skillet over medium high heat and brown the chicken pieces on both sides. Set aside.

Remove the excess oil and cook the chorizo in the same skillet. Then add the onions, cooking until softened. Add the mushrooms and carrots, and allow to cook until the vegetables have softened. Add the cilantro and Herbs d’Provence, once mixed in, add the reserved flour and allow it to cook for a couple of minutes.

Pour the sherry and allow it to cook down over high heat. Then stir in the beer and broth.

When the beer is well blended, add the chicken pieces and any juices that drained from the chicken. Cover and simmer for about 1 hour. Remove the lid and continue to simmer for 15 minutes to allow the sauce to reduce a bit.

That’s it! Serve with fried tajadas and or rice.

Cookingly yours,
Anamaris

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39 thoughts on “Why did the chicken cross the street?

  1. I don’t get those jokes either. But I know that it’s why did the chicken cross the road and I still don’t get it. All I get is that you made a great dish and you used one of my favorite beers…Negra Modelo…I make a few rice dishes with this beer. That platano maduro looks delicious..you can see how it caramelized. I also like the fact that you made 3 diners out of the chicken.

    Espero que estes bien y que tengas un lindo fin de semana.

    • Gracias, Norma! I love Negra Modelo too, obviously. I love adding beer to my arroz con pollo and my brother has asked me to perfect some arroz con coco using beer. I’ll be working on that soon. What dishes do you make with beer & rice?

    • Life & Rodg- Thanks for stopping by. Beer is a great addition to cooking. As for the bb chicken, I used to make it a lot, and have been thinking about a post for it. Stay tuned…

    • Crystal, I don’t think I’ve followed Tyler’s recipe for the coq au vin, but I know I once followed ‘a’ recipe and didn’t quite love it. But since I love using beer when braising proteins, I just couldn’t resist. Let me know how your dad likes it.

  2. Looks amazing!! I love the idea of using beer instead of wine, and of serving it with plantains. Brilliant. The step by step photos are great, too.

    • Nanny, I use beer when braising my beef and lamb, you can find a couple of recipes in the archives. I’ve never cooked with Guiness, though. To be honest, I’ve never even had a Guiness…*ducks*

      • hahaha i use beer and guiness on beef a lot. I have started writing some lazy chef recipes that I cook on my blogs. I cannot follow cook books so i improvise a lot. and i am also new here so i am still trying to see how the system woirks. 😀 you got really interesting recipes here. looking at the pictures i go nom nom nom nom!! hahaha i love my food!

    • Julien, the beer adds a delicious earthy and nutty taste to the chicken, a bit of sweetness too. No bitterness at all, but then, you probably need to start with a non-puckering-bitter beer. My husband loves the Russin Stout by Stone Brewery, I can’t deal with any of their beers, it’s like biting into a grapefruit’s rind.

      • theasycooking says:

        Ok it really sounds great! I will try with a plain beer to start and then move to something more heavy in style. In fact it’s like adding champagne to your recipe or even wine. I tried once to use whiskey but you feel too much of the alcohol. Thank you for sharing this wonderful recipe!

        http://www.theasycooking.wordpress.com/

  3. Maybe y’all don’t get the jokes because you expect some intellectual substance and they’re just silly, punny and I like ’em.
    OMG this look so good and I could drink some beer while cooking.XD

  4. lifeinarecipe says:

    I hope the chicken crosses the street to my house! This looks like another winning recipe of yours that is a must try for me…heading out to look for that chicken right now! 😉

  5. Now this is what I call fusion food! I agree with Conor it wouldn’t have lasted the 3 days in my house. Like little piggies we would have eaten it all in one day. Great recipe Ananmaris.

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