|YIELDS: 6 Servings||PREP TIME: 10 mins||COOK TIME: 20 mins||TOTAL TIME: 30 mins|
6 chicken legs and thighs
½ cup flour
1 pinch salt
16 oz Belgian dubbel beer
1 pinch black pepper
3 tbsp bacon fat
5 sprigs thyme
2 bay leaves
1 cup chicken stock
1 cup heavy cream
Large bowl full of water
Large pot or Dutch oven
Large zip-top bag
- Start by cleaning the leeks: Remove the dark green tops from the leeks and discard. Slice the leeks in half lengthwise and place in a bowl full of water.
- Swish the leeks around in the water a bit to remove any sand/dirt. Remove from the water and pat dry.
- Thinly slice the leeks and set aside.
- Place the flour in a large zip-top bag and season with a pinch of salt and pepper.
- Add the chicken quarters to the bag and shake until well coated. (You can also dredge in the flour, but the shake and bake method is much easier!)
- Remove the chicken quarters from the bag and shake off any excess flour.
- Heat the bacon fat in a large pot.
- Place the chicken quarters in the pot, skin side down and cook for about 5 minutes, until nicely browned.
- Flip and cook the other side for about 5 minutes.
- Remove from the pot and place on a large plate.
- Add the sliced leeks to the pan and cook until softened, about 2-3 minutes.
- Add the Belgian Dubbel, thyme, bay leaves, chicken stock, and heavy cream to the pot.
- Return the chicken quarters to the pot. Add a bit more chicken stock, if needed - they should be about 3/4 of the way covered with liquid.
- Cover and simmer for 20 minutes.
- Your Belgian Dubbel Chicken is done! Serve and enjoy!