Braise Chicken in Belgian beer - Exploring northern France dishes

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: chicken broth

Non-alcoholic beer maintains flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while still providing richness.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian herbs

Dried herbs are more accessible and last longer.

Heat olive oil and butter in a large pot over medium heat until melted.

Add chopped onions, garlic, carrots, and celery; sauté until softened, about 5-7 minutes.

Season chicken with salt and black pepper; add to the pot, browning on all sides for 8-10 minutes.

Pour in the beer, scraping up any browned bits from the bottom of the pot.

Add thyme, bay leaves, and mushrooms; stir to combine.

Cover and simmer on low heat for 45-60 minutes, until chicken is cooked through and tender.

Remove chicken and let rest for a few minutes before carving.

Strain the sauce if desired, then return to the pot and simmer to thicken for 10 minutes.

Adjust seasoning with salt and pepper as needed.

Serve chicken with sauce, garnished with parsley.

Cooking Techniques

Spice Level:

Allergens