Coq a la Biere (Chicken Cooked in Beer)

I made this years ago when I was abroad in Paris but hadn't thought of it again until today. It's basically the same as coq au vin but with beer instead of red wine. It has such a great flavor and it a perfect fall or winter hearty dinner served over some buttered egg noodles. It also makes your house smell wonderful.

Ingredients:

1 small chicken cut into pieces

Flour

4 oz diced pancetta (or bacon)

4 tbsp butter

1 yellow onion, chopped

2 cloves garlic, minced and 3 cloves crushed

1 shallot, sliced

2 carrots, peeled and chopped

2 ribs celery, thinly sliced

1/2 tap dried thyme

1 tbsp grainy mustard

Salt and pepper 

2 cups dark beer (I used Trader Joe's vintage ale)

2 cups chicken broth

1 big handful baby bella mushrooms, quartered

2/3 cup fresh or frozen peas

Directions:

In a large Dutch oven, sauté the pancetta until crispy. Remove and drain on paper towel. 

Season the chicken with salt and toss with a light dusting of flour. Brown the chicken in the rendered fat, adding some olive oil if necessary. Remove to a plate. 

If the fat/oil is a little burnt of murky, swap it out with a tbsp or 2 of butter, otherwise keep. Add onion, shallot, carrot, celery, minced garlic, and thyme. 

Sauted until soft and season with salt and pepper. Stir in the mustard. 

Add the beer and broth, scraping up any brown bits. 

Add the chicken back in and bring to a boil. 

Reduce the heat to a low simmer and simmer partially covered for an hour and a half. 

As it cooks, melt 1 tbsp butter in a pan. Add the crushed garlic cloves and cook over low heat until brown.  

Remove. Add the mushrooms and sauté until soft and brown. Season with salt and pepper. Put on a plate and set aside. 

Remove the chicken to a plate once fully cooked and fall-off-the-bone tender.

Bring the liquid to a boil and reduce by half. 

Meanwhile, make a beurre manie by mashing together 1tbsp butter and 1 tbsp flour. Add it to the liquid and whisk it until it dissolves. (This thickens up the sauce.)

Add the peas and cook for a minute. 

Add the chicken back in and heat through. 

Season to taste and serve over egg noodles.