Go Back
Print

Coq Au Stout (a.k.a. Stout Beer Chicken Stew)

Ingredients

  • 3 chicken breasts cut in half
  • 30 g pancetta chopped into small chunks
  • ~ 1 Tbsp. flour, and a pinch each of salt, and pepper
  • 1/2 cup chicken broth
  • 2 cups mushrooms, sliced
  • 2 tsp dried thyme
  • 1 bay leaf
  • 2 celery stalks, diced
  • 1 carrot, large, peeled and diced
  • 1/2 white onion, diced
  • 6 garlic cloves, minced
  • 1 can, 355 mL Stout beer
  • 2 Tbsp. tomato paste
  • 1 Tbsp. flour

Instructions

  1. Preheat oven to 325 degrees Celsius

  2. Evenly sprinkle the flour, salt and pepper over the chicken and set aside

  3. On low-to-medium heat, cook the pancetta until the fat has rendered and the pork is slightly crispy. Remove from pan and add to an oven safe dish (Dutch oven like)

  4. Place the chicken in the skillet pan and cook on low-to-medium heat, flipping to cook each side, until lightly browned, about 8 to 10 minutes. Transfer the chicken to the oven safe dish with the pancetta. 

  5. Add about 1/4 cup of the chicken broth to the skillet pan and scrape up any tasty bit from the bottom of the pan. Add in the chopped mushrooms, thyme, and bay leaf, and cook on medium heat until mushrooms are lightly browned, about 5 to 7 minutes. Transfer the mushrooms, thyme, and bay leaf to the oven safe dish. 

  6. Add remaining chicken to the skillet pan. Add in the celery, carrot, onion, and garlic to the pan and cook until slightly softened, about 6 to 8 minutes. Add vegetables to the oven safe dish. 

  7. Add the stout beer to the pan. Raise the heat to medium-to-high heat and let simmer for about 5 minutes. Add in the tomato paste, flour, and a pinch of salt and pepper. Whisk sauce while cooking on medium heat until thickened, about 2 to 3 minutes. Add sauce to everything else in the oven safe dish and give all of the ingredients a good stir to combine. 

  8. Bake in the preheated oven for 35 to 40 minutes. Serve with boiled new potatoes, pasta, or rice, and your favourite vegetable or side salad. Pairs nicely with a stout, porter, or even a spiced winter ale.