My BigMouth Blog | A Blog by Jason Glover

Belgian Beer Braised Chicken - Dads That Cook

By Jason Glover

Yields6 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

TOOLS
 Large bowl full of water
 Large pot or Dutch oven
 Large zip-top bag
 Pan
 Knife
INGREDIENTS
 6 chicken legs and thighs
 ½ cup flour
 1 pinch salt
 16 oz Belgian dubbel beer
 1 pinch black pepper
 3 tbsp bacon fat
 4 leeks
 5 sprigs thyme
 2 bay leaves
 1 cup chicken stock
 1 cup heavy cream

LEEKS
1

Remove the dark green tops from the leeks and discard. Slice the leeks in half lengthwise and place in a bowl full of water. v

2

Swish the leeks around in the water a bit to remove any sand/dirt. Remove from the water and pat dry.

3

Thinly slice the leeks and set aside.

CHICKEN PREP
4

Place the flour in a large zip-top bag and season with a pinch of salt and pepper.

5

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!)

6

Remove the chicken quarters from the bag and shake off any excess flour.

BROWN THE CHICKEN
7

Heat the bacon fat in a large pot.

8

Place the chicken quarters in the pot, skin side down and cook for about 5 minutes, until nicely browned.

9

Flip and cook the other side for about 5 minutes.

10

Remove from the pot and place on a large plate.

BROWN THE LEEKS
11

Add the sliced leeks to the pan and cook until softened, about 2-3 minutes.

BEER / GRAVY
12

Add the Belgian Dubbel, thyme, bay leaves, chicken stock, and heavy cream to the pot.

13

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.

COOK
14

Cover and simmer for 20 minutes.

SERVE & ENJOY
15

Your Belgian Dubbel Chicken is done! Serve and enjoy!

Ingredients

TOOLS
 Large bowl full of water
 Large pot or Dutch oven
 Large zip-top bag
 Pan
 Knife
INGREDIENTS
 6 chicken legs and thighs
 ½ cup flour
 1 pinch salt
 16 oz Belgian dubbel beer
 1 pinch black pepper
 3 tbsp bacon fat
 4 leeks
 5 sprigs thyme
 2 bay leaves
 1 cup chicken stock
 1 cup heavy cream

Directions

LEEKS
1

Remove the dark green tops from the leeks and discard. Slice the leeks in half lengthwise and place in a bowl full of water. v

2

Swish the leeks around in the water a bit to remove any sand/dirt. Remove from the water and pat dry.

3

Thinly slice the leeks and set aside.

CHICKEN PREP
4

Place the flour in a large zip-top bag and season with a pinch of salt and pepper.

5

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!)

6

Remove the chicken quarters from the bag and shake off any excess flour.

BROWN THE CHICKEN
7

Heat the bacon fat in a large pot.

8

Place the chicken quarters in the pot, skin side down and cook for about 5 minutes, until nicely browned.

9

Flip and cook the other side for about 5 minutes.

10

Remove from the pot and place on a large plate.

BROWN THE LEEKS
11

Add the sliced leeks to the pan and cook until softened, about 2-3 minutes.

BEER / GRAVY
12

Add the Belgian Dubbel, thyme, bay leaves, chicken stock, and heavy cream to the pot.

13

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.

COOK
14

Cover and simmer for 20 minutes.

SERVE & ENJOY
15

Your Belgian Dubbel Chicken is done! Serve and enjoy!

Belgian Beer Braised Chicken

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