I know! I know! Coq au Vin is made with wine, but if I had called this dish Coq au Lazy Bird Brown Ale it wouldn’t have made any sense to anyone! Jimminy, that doesn’t even make any sense to me!
More on that
craziness inspiration later. More importantly, how was your weekend? Did you get some time to relax? Did you do anything fun?
We stayed in most of the weekend, but did venture out Saturday for a bit to get some groceries and run some errands. Not all that exciting, but we had a quiet Sunday at home and as always, y’all will be relieved to know that I’m finally caught up on General Hospital. BTW – have you seen Making a Murderer? Or listened to the Serial podcast? Jeeze. #imsodisturbed. No spoilers here.
Anyhoo – this chicken. It was actually Chris’s idea. Birdsong Brewing here in Charlotte had a cookbook/recipe competition back in the fall (I think?) and Chris suggested making a Coq au Vin style dish only using their Lazy Bird (get it? hehe) Brown Ale instead of wine. Done. And Done.
Only I totally forgot about the competition and missed the deadline, so you won’t be seeing this recipe in Birdsong’s cookbook. Ooops.
Caq au Vin is a dish that takes some time. We spent last week focusing on easy weeknight meals, but now we’re back to cooking with beer and dishes that take a while are important too. Besides, it’s Monday. Let’s start this week out right with some beer!
- 7 slices bacon cut into 1 inch pieces
- 5 chicken legs
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried thyme leaves
- 1 tablespoon tomato paste
- 1 12 ounce can of Bird Song Brewing Lazy Bird Brown Ale
- 6 carrots, peeled and cut into 1 inch pieces
- 2 small onions, peeled and quartered
- 1 pint white mushrooms, quartered
- 2 tablespoons butter
- 2 tablespoons flour
- Heat a Dutch oven over medium-low and add bacon pieces
- Cook bacon until brown and crispy, about 10 minutes, remove and drain on a paper towel, reserve bacon fat
- Pat chicken dry with a paper towel, season with salt, pepper, and thyme
- Add flour to a bowl, dredge chicken, shake off excess
- Reheat reserved bacon fat over medium-high
- Brown chicken in batches, each piece about 5 minutes on each side, transferring chicken to a plate
- Add tomato paste to pan, stirring for about 1 minute
- Turn off fire and add beer
- Reheat to high, bring to a boil, reduce heat to a simmer and return chicken and bacon to pan
- Preheat oven to 325
- Cover pot and transfer to oven and cook for 30 minutes
- Add carrots and onions, cook for another 20 minutes or until carrots and onions are almost fork tender
- Add mushrooms and cook another 8-10 minutes
- Transfer pot to stove top over low heat
- Mash together the 2 tablespoons butter and 2 tablespoons flour
- Add to pot, cook over low heat 5-7 minutes
Note: We served this over mashed potatoes