Coq à la bière (chicken braised in beer)

Chicken second courses

A variation of the classic coq au vin from Julia Childs Mastering the Art of French Cooking, but instead of wine, dark beer is used. The chicken is braised in beer, creating a rich complex flavor that is best to be eaten by a fireside on a cold winter night. The dish goes well with a side of potatoes, mini Brussels sprouts, and a light hoppy beer. For braising I used: 1 can of Moo Thunder, farmhouse ale stout, produced by Butternuts Beer and Ale, from Garrettsville, NY. 1 cup Steel Rail, extra pail ale, produced by Berkshire Brewing Co, from Berkshires, MA. 1 cup Jack D’OR, Saison Americaine, produced by Pretty Things Beer and Ale Project, from Westport, Ma.