Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?



Poulet a la Biere      HT   MC   Belgian   90mins  



Serves  4    Hot   Poultry  Vegetables  Beer  Alcohol  Stew  Main Course  Stew  Belgium  Europe




2 tbsp Flour

Salt and Black pepper

4 Chicken quarters, halved

2 Onions, quartered

4 Carrots, thickly sliced

4 Sticks of Celery, thickly sliced

50g/2oz Butter

1 tbsp Olive Oil

2 tbsp Gin

300ml/10 fl.oz. Light Ale

1 Garlic Clove, crushed

1 Bouquet Garni

3 tbsp Single Cream





1. Coat the chicken pieces in flour which has been well seasoned with salt and pepper.


2. Melt the butter and oil in a casserole, add the vegetables and cook gently for 5 minutes. Remove with a slotted spoon and reserve.


3. Add the chicken to the casserole and brown on all sides adding a little more oil if necessary. Pour in the gin, warm through a little and carefully set alight.


4. When the flames have died down, add the reserved vegetables, light ale, garlic, bouquet garni, salt and pepper, cover and simmer for 1 hour over a low heat, stirring occasionally.


5. To serve - remove the chicken and vegetables to a warmed serving dish. Bring the juices to the boil, remove from heat and stir in the cream. Pour over the chicken and serve immediately.



More Chicken Recipes  |  General Prep & Cooking Times   |  More Belgian Recipes


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.   Click here to go to the chart.




Click here to ask a culinary question

More information about this recipe

 Follow us  



Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©