| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 22g | 8g | 32g |
| sugars | fibre | protein | salt |
| 9g | 4g | 38g | 1.2g |
Why I Love Belgian Chicken with Wheat Beer
As Cuba’s Enchanted Chef, I’ve got a few surprises up my sleeve, and today, I bring you one of them – a unique and delectable dish, the Belgian ‘Chicken with Wheat Beer. By introducing my own twist into every dish I create, I am often led by inspiration from different corners of the globe, blending diverse cuisines to serve up something truly special.
Legends from the Heart of Europe
The love for beer in Belgium is renowned, where it is much more than just a drink; it’s an essential part of their culture and gastronomy. Honoring this tradition, I’ve explored deep into the art of cooking with beer, a classic technique in Belgian cuisine. In particular, Belgian Wheat Beers offer fruity hints, lightly spiced undertones, and a silkiness that tenderizes our main star – chicken.
The dish might remind you of the French classic ‘Coq au Vin’. However, the uniqueness lies in the use of wheat beer instead of wine, a change that redefines the whole flavor profile of the dish by adding a gentle tangy note separate from the rich chicken broth.
Chef’s Special Inspiration
The inspiration for the ‘Chicken with Wheat Beer’ recipe came from none other than renowned Belgian chef, Pierre Wynants. Wynants, whose passion for introducing beer into traditional Belgian dishes, has always awed me. His authenticity and his innovative take on traditional cuisine was a true guide in bringing this recipe to life.
Together with the mellow bitterness of beer and the velvety texture from subtly spiced, slow-cooked chicken, this dish brings a hearty and comforting meal that is perfect for a cosy gathering. You might love to pair this Belgian specialty with a side of crispy Flemish fries or a simple, tangy seared Brussels sprout for a complete Belgian feast.
So there you have it – the ‘Chicken with Wheat Beer’, a delightful Belgian recipe with a Cuban-Spanish touch! Stay tuned for more global explorations and epicurean adventures with your Gourmet Guru, as we continue to dance between cultures and flavors.
What You’ll Need
Method
Step One
Season the chicken thighs with salt and pepper. Put a large pot on medium-high heat and melt 2 tablespoons of the butter. Brown the chicken in the butter, making sure to brown on both sides. This should take about 5 minutes per side. Once browned, remove the chicken and set it aside.
Step Two
In the same pot, add the onions, garlic, thyme, and bay leaves. Reduce heat to medium and cook until the onions are translucent and softened, this should take about 5-7 minutes. Make sure to stir occasionally to prevent any sticking or burning.
Step Three
Return the chicken to the pot and add the wheat beer. Bring to a boil, then reduce heat and simmer for about 5 minutes, or until the beer has reduced by half.
Step Four
Stir in the whole grain mustard, honey, and chicken stock. Once combined, reduce the heat to low, cover, and let it simmer for about 30-40 minutes. Check occasionally and stir to ensure nothing is sticking to the bottom of the pot.
Step Five
Remove the lid and increase the heat to medium, allowing the sauce to reduce and thicken, this should take about 10-15 minutes. Stir in the remaining 2 tablespoons of butter until it’s melted and the sauce is glossy. Taste and adjust the seasoning with additional salt and pepper, if needed.
Step Six
Serve the chicken warm with a spoonful of the sauce and a sprinkle of parsley to garnish. This dish is great served with a simple side of crusty bread or mashed potatoes to soak up any extra sauce. Enjoy your Chicken with Wheat Beer!
