Poulet La Bire Chicken in Beer
Elevate your comfort food game with Poulet La Bière (Chicken in Beer), a rich and aromatic French-inspired dish that combines tender, golden-browned chicken thighs with a velvety beer-infused sauce. This hearty recipe pairs Belgian-style beer with caramelized onions, garlic, and fragrant herbs like thyme and rosemary, creating layers of depth and flavor. A touch of Dijon mustard and crème fraîche adds creaminess and tang, perfectly complementing the savory notes. Ideal for cozy dinners or special occasions, this one-pot wonder is served best over buttery mashed potatoes, noodles, or alongside crusty bread to soak up every drop of the decadent sauce. Ready in just over an hour, Poulet La Bière transforms simple ingredients into an elegant, crowd-pleasing masterpiece.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium yellow onions, thinly sliced
- 3 cloves garlic cloves, minced
- 2 large carrots, peeled and sliced into rounds
- 4 sprigs fresh thyme sprigs
- 2 bay leaves
- 1 teaspoon dried rosemary
- 2 tablespoons all-purpose flour
- 12 ounces Belgian-style beer (such as ale or lager)
- 1 cup chicken stock
- 1 tablespoon Dijon mustard
- 1 cup crème fraîche or heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
Pat the chicken thighs dry with paper towels and season them with salt and pepper on both sides.
In a large, deep skillet or Dutch oven, heat the butter and olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove the chicken and set it aside.
In the same skillet, lower the heat to medium and add the sliced onions, garlic, and carrots. Sauté until the onions are soft and lightly caramelized, about 7 minutes.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the beer and chicken stock, stirring constantly to create a smooth sauce. Bring the mixture to a gentle simmer.
Add the thyme sprigs, bay leaves, and rosemary to the skillet. Stir in the Dijon mustard for an extra layer of flavor.
Return the chicken thighs to the skillet, nestling them into the sauce. Cover with a lid and simmer over low heat for 40 minutes, occasionally spooning some sauce over the chicken.
After 40 minutes, remove the lid and stir in the crème fraîche or heavy cream. Simmer uncovered for another 10 minutes, allowing the sauce to thicken slightly.
Taste the sauce and adjust seasoning with more salt or pepper if needed. Discard the thyme sprigs and bay leaves.
Serve the chicken hot, topped with the creamy beer sauce, and garnish with freshly chopped parsley. Pair with crusty bread, mashed potatoes, or buttered noodles for a complete meal.
Nutrition Facts
Calories |
3577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.1 g | 349% | |
| Saturated Fat | 108.4 g | 542% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1052 mg | 351% | |
| Sodium | 3757 mg | 163% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 19.0 g | ||
| Protein | 187.8 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3062 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
