Recipe By sms
Rating
Published Apr 2nd
Prep 20m Cook 1h 30m Additional - Ready In 1h 50m
Servings 6 servings Calories 655.7

A cross between beer-can chicken and coq au vin. May be done indoors using a Dutch oven or out on the grill over indirect heat.

Recipe Ingredients

  • ¼ cup all-purpose flour
  • salt and ground black pepper to taste
  • 1 (4 pound) whole chicken, cut into pieces
  • 1 pound chicken thighs, or more to taste
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced, divided
  • ½ small onion, minced
  • 2 slices bacon
  • 2 cups chicken stock
  • 1 (12 fluid ounce) can or bottle wheat beer (such as Blue Moon®)
  • ¼ cup orange juice
  • 6 sprigs fresh thyme
  • 2 tablespoons chopped fresh parsley, or to taste

Cooking Directions

  1. 1 Combine flour, salt, and pepper in a large resealable plastic bag; add 1/2 of the chicken and shake until pieces are thoroughly coated. Remove chicken, shaking off excess flour. Repeat with remaining chicken.
  2. 2 Heat olive oil in a large skillet over medium heat; add 1/2 of the garlic. Working in batches, add chicken, skin-side down; cook until browned on all sides, about 10 minutes. Transfer chicken to a Dutch oven. Repeat cooking with remaining chicken.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Cook and stir onion, remaining garlic, and bacon in the skillet used for chicken until onion is tender and bacon is crisp, about 10 minutes. Pour chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  5. 5 Mix beer, orange juice, thyme, and parsley into onion-bacon mixture until combined; pour over chicken. Cover Dutch oven.
  6. 6 Bake in the preheated oven until chicken is very tender, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  7. 7 Transfer chicken to a serving platter and cover with aluminum foil. Place Dutch oven on the stove and cook over medium heat until gravy is reduced and thickened, about 5 minutes. Strain herbs out of gravy and serve gravy alongside chicken.

Nutrition Facts

  • Calories 655.7
  • Carbohydrate 8.9 g
  • Cholesterol 197.9 mg
  • Fat 40.4 g
  • Fiber 0.5 g
  • Protein 56.4 g
  • Saturated Fat 10.7 g
  • Sodium 601 mg
  • Sugar 1.5 g

Chef's Notes

For outdoor cooking, cook covered over indirect heat on the grill for 30 to 40 minutes or until chicken is very tender. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C); Substitute real bacon bits for the bacon, if desired; A tablespoon of cornstarch dissolved in a little water can be used to thicken to a gravy.

Reviews

  1. Delicious dish! The chicken is tender and the gravy is fantastic. A flavorful dish with gravy other than your regular brown or white.
  2. This was delicious! I also chopped the bacon. Used dried thyme. The photo has carrots and potatoes in it, but they weren't in the recipe. I served it with mashed potatoes. Will make it again.
  3. The flavor was fantastic and the chicken was incredible juicy! I used half the chicken and browned it in my cast iron Dutch oven...removed the chicken then added the chopped bacon and onions...etc...then put everything in the pot for baking...saving myself a dirty skillet. I added chopped mushrooms baby carrots and tiny potatoes. No need - Read more ...
  4. This was a big hit with my family. I kept on the stove on low and did more of a braise than put in oven. Chicken was tender and very flavorful!
  5. Excellent recipe! This is exactly the kind of gravy I was looking for. I knew it had to be good if you even know what coq au vin is. I had to change just a couple things. I didn t have a Dutch oven or any bacon and I had already cooked de-boned and cut - Read more ...
  6. I received a Dutch oven for Christmas and my husband suggested trying this recipe. He normally likes spicy and I'm wimp but I like a lot of flavor. This recipe is wonderful in the flavor department and the chicken was wounderfully moist! Thank you for sharing this recipe. I did add about 1/2 cup more - Read more ...
  7. This is quite a bit of work but worth it in the end. One suggestion I have is to dice your bacon. As written it flavors the gravy great but it is kind of like a bay leaf that gets discarded in the end. If diced you would still get the flavor and also have - Read more ...
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