Braise Chicken in Belgian beer - Exploring northern France dishes

[@Samurai78420]

This guy is so cool. Been watching him for over five years now.

[@kimberlybaker7502]

I made this dish for dinner, and when I looked over at my husband's plate it was gone. We loved the 'braised chicken in Belgian beer.' Great recipe! 😃

[@FrenchCookingAcademy]

great job you did very well 👨🏻‍🍳👨🏻‍🍳

[@9ramthebuffs9]

belgian beer is typically very low in bitterness(ibu). Make sure to use low bitterness beer when braising. A characteristic of hops is that they increase in bitterness the longer you cook them. Brewers methodically time their hops additions to hit the bitterness mark they're aiming for when making beer. The longer you braise the more bitter your braise will be. Its a chemical thing not just a reduction.

[@SML_5214]

Spot on!

[@kristofcarton6420]

I always use belgian beer in my stews and had it taste bitter. Now I know why.

[@hughjohnson2674]

A Damned fine breakfast beer is just the thing

[@hetedeleambacht6608]

YES! I tried cooking with several beers and often was dissappointed by the result, being very bitter. Now I know! And good to know it hgets bitterder by cooking. I always taste the drinks first i cook with (learned that quite later) , like, choosing nice tasting beers but then rhey got bitter, and adding more sugar didnt help...now I know! Perhaps the more sour ones (Lambic) are well suited?

[@9ramthebuffs9]

@@hetedeleambacht6608 hamms(normie lager), guinness draught, chimay(blue) are 3 good low ibu braising beers from different styles. The chimay is 9% and could be used as a wine substitute.

[@duncanjames914]

Whenever I think of the north of France it reminds me of the French comedy called "Bienvenue chez les Ch'tis". I'm going to give this recipe a try and watch that movie again. Thank you!

[@nicksw2126]

La Trappe is a Dutch Trappist 🙂, do it with Rochefort, Westmalle or Orval, that will make it Belgian influenced.

[@SML_5214]

So true

[@SML_5214]

What happened to that adjective "Belgian"? Too difficult to spell, or ...

[@rutgertromp1706]

Just wanted to say that. He used the quadruppel la trappe is the founder of that. Proud to be dutch❤

[@andrewrobinson2565]

OMFG...😮...eat eez zeu end of zeu weuld 😊.

[@ilcuzzo12]

Just use Bernardus. Those others are too nice to cook with. And Westmal only comes in dub and trip and the dub tends to be a bit bitter.

[@doodoodoodadada7872]

Un grand fan de vos recettes, Stéphane ! Cependant, La trappe n'est pas une trappiste belge, mais bel et bien une trappiste des Pays-Bas... 😉

[@Slobber88]

Being an avid Dutch viewer, you should know the amount of pride that swelled in me to be represented. I've used even your most painstakinly, multiple day recipies to create the best dishes. If I may add a little adjustion: sugar alone isn't the best substitution for spiced bread. Add some of cinnamon (2/5), powerded ginger, (2/5) and cloves (1/5) to get the best approxiation.

[@soberfoodie]

I learned so much from this video! I'm going to attempt this recipe with non-alcoholic Belgian wheat beer to see how it tastes. Wish me luck! Thanks for posting this video, it's a nice change of pace from the traditional coq au vin.

[@BGF324]

Use 'Sirop de Liège' in stead of sugar.

[@rustyshackleford3278]

While I can't bear to use my Chimay grand reserve or aged Orvals I will definitely try this with a different ale! Merci chef

[@markdavis4100]

I was thinking much the same. I could drink the Chimay or Orval while consuming the chicken LOL

[@FrenchCookingAcademy]

no problem🙂

[@The_Chef2511]

I've made a version of this dish with rabbit so many times it almost seems a little silly to use mundane chicken. I am biased though, I love rabbit and really love the excuse it gives me to drink the beer I don't use.

[@FrenchCookingAcademy]

😄😄

[@COOKINGFROMTHELOFT]

oh THIS is going on the list for sure!!!! PARFAIT!

[@glennbengtson5379]

I just found this channel, i'm so happy i did, going to do a few of these recipes. Many thanks.

[@hirgons]

Thank you, I'm now cooking some chicken inspired by your recipe ; great 🙂

[@trogdo]

Looks perfect I'd love to see a carbonnade flamande recipe - one with gingerbread Bravo

[@ASVloggingtons]

He did a video on this a while back, which I made myself - it was a great recipe!

[@redwingfan9393]

Looks phenomenal

[@andrewrobinson2565]

This is a great recipe which we are going to try on Sunday in Cap d'Agde with our new German/Vietnamese neighbours 🎉.

[@FrenchCookingAcademy]

great let me know how you go 👨🏻‍🍳👍

[@JonniePolyester]

I made with English bitter about a year ago based on your chicken cider recipe as didn’t have cider! 😊👍

[@CodyBunker]

When bacon is cut that thick we call it pork belly. Great recipe. Thank you for sharing!

[@ModernClassicalChefs]

Absolutely love!

[@kantemirovskaya1lightninga30]

Nice dish Stephane!! Going to try this one as well! So far every recipe has turned out and been amazing.

[@gregsavchuk3239]

A Carbonnade Flamande with chicken vs beef? Well done Stephan!

[@livelaughloaf519]

Im a huge fan of using beer for cooking AND belgian trappist beer, but I never thought to combine the two! What an interesting recipe I will have to try it!

[@FrenchCookingAcademy]

let me know how you like it if you try

[@emmalouie1663]

Yum. No way these ingredients are easy to find near me. But maybe some day I will make it.

[@hanno3389]

making this next! Thanks Chef

[@johancornelis3719]

Even the name "la Trappa" should you let investigate? Great history of munk beers.... love your recipies! Westmalle is my favourite.

[@seattlesix]

Much appreciated… Going to use these braising techniques with different liquids for Spanish chicken adobo.

[@boyantrifonov]

I will definitely try this dish Stephane! Looks delicious! Can I substitute the juniper berries' taste with a bit of gin (instead of the cognac?) I have the same Oval Le Creuset (Looks like the 29 cm one 4.7 Liter 11.5 inches 5 Quart) I have a regular European sized stove with glass ceramic hobs. I have an oval hob that fits the Oval Le Creuset shape and it bubbles uniformly so I often finish dishes on the stove. But the oven is superior because the Le Creuset has a thick and heavy lid that also takes on hit and radiates it to the dish. Finally, please do not use metal utensils. Le Creuset do not recommend it and us enthusiasts feel uneasy seeing it lol But if you keep up giving us such good recipes and explanations - I will continue watching. The Le Creuset foundry was started in 1925 in Northern France by 2 Belgian guys (close to the Belgium border). So this dish is very fitting!

[@kentwri]

Most excellent as always. Personally I would have been tempted to add a little beurre manié towards the end, but that's just me being me.

[@rominaromina]

Mouthwatering for sure❤

[@JoseRodriguez-fx7fb]

Looks delicious and will definitely cook this.

[@CH-yp5by]

La Trappe is a beer actually made in the Netherlands and yes its a nice trappist beer

[@sandi4215]

I just got my copy of your book!! Loving it 🥰

[@464nescio6]

One can also use goudale.. or jenlain, french beers are amazing.. dutch or belgian ones are just more common.. jenever should be available in france at any airport..

[@michaeldoyle5001]

I have some peach lambic that might be worth trying.

[@our2kidsMR]

This looks amazing; I'd love to try it, but what can be substituted for the juniper berries if you can't find them? I live in Los Angeles, CA. Thank you!

[@TentinQuarantino_]

Use gin instead of cognac, that will give it the juniper flavor. Or there are juniper bushes all over California but I would be careful where you pick them. Maybe ask at a friendly local nursery when you’re there buying garden stuff.

[@peternorthe1912]

Finally… a use for Belgian beer! 😮😂

[@michaelhenault1444]

Interesting Stephan, I've recently seen a similar Belgian dish called Carbonade (sp?) With beef, brown sugar, beer, etc. Love❤your work. My culinary education is formidable with two French grandmothers. I was the trainee.

[@SML_5214]

Compare carbonnades Flamandes or Flemish beef stew ["Stoofvlees", "Stovers"] to Boeuf Bourguignon. Substitute the wine with low-alcohol, non-bitter beer. It's all about simmering, slow cooking. (You don't want bitter meat, never). To render those chunks of beef tender, the sugars and aromatics in the beer will do the trick. You can substitute the "peperkoek" or "pain d'épices" by a slice of bread covered with mustard. And, yes, it is a family meal! For more inspiration (and explanation) I would like to refer you to "Everybody Eats Well in Belgium" by Ruth Van Waerebeek, which I highly recommend. PS - Stéphane, I am not trying to belittle you! Not in the least! In fact, thanks to you, I rediscovered the joy of cooking. V/r, Stefaan

[@lucvanhecke4087]

...FLEMISH STOVERIJ... beef, bacon, onions, brown sugar, cinnamon, ginger, cloves, nutmeg, thym, flour, brown beer, bread with musterd, bay leaves,..2 hours low fire

[@FrenchCookingAcademy]

sounds good 😋

[@ilcuzzo12]

Don't forget the prunes!

[@maryannjordan8143]

Ha ha watching this at breakfast time, can’t wait for dinner tonight.

[@tititichirca8250]

I would probably use Leffe Bruin, or Chimay Bruin

[@marclacasse1]

Merci pour cette recette.

[@tonyclifton265]

"it's not called the tiramisu, it's called the *CHTI* RAMISU".. lol a reference to the dialect in "bienvenu chez les chtis" about northern france

[@shawnfoodfever]

that is really aromatic 😍😍😋😋

[@jamesa7506]

Very nice 👌 🤌 do you strain the sauce of the aromatics before adding it to the chicken when serving?

[@nope24601]

What kind of cream do you use? I cannot find it in Pennsylvania. The closest I can come to is creme fraiche as a premium price, but that seems to be another animal.

[@aloksurve9708]

Could you please teach us how to make a Blanquette de Veau?

[@frankyjr888]

I would sear cuts of meat, the neck and the giblets in a separate casserole dish and then boil them in a little water or beer. I then have the “clean” dish in the large pot.

[@julian9898]

What happened to your beef bourguignon recipe with belgian beer? Did you take it down?

[@andyhunt6728]

I would totally avoid a tripel as it is heavily hopped and contains very little to no belgian brewing sugars. A double would have sufficient sweetness from its grain bill and a much lower amount of hops than a quad. Any abbey style ale that is getting above 8% abv will have more hops to balance the extra malts to bring that alcohol content up. I personally use doubles or a brown/ bruin labeled as an “8” and drink a quad with the dish. Applies to this dish and the carbonade.

[@wouterwillems8662]

Good recipe! Though as a Belgian I must say that beer is Dutch.

[@jonholland6067]

Yep some how Koenigshoven qualified as a Trappiste!

[@Tom-op1pv]

What are the odds I have chicken thighs and Belgium style ales in my fridge. Dinner tonight!

[@ChrisRichardson-Global]

OK. This was excellent. And I understand, a lot of these recipes were created for 5-year-old roosters, which are very different than super-market chickens. But, the printed recipe says, "extend the cooking time to at least 4 hours" for a proper coq. Is ... that really right?

[@hetedeleambacht6608]

lets hear abot the chtiramisu!!

[@SC-de5to]

Oh gosh I winced when you said to throw away the rendered down fat in the pan. That is liquid gold. Please tell me you use it for something else and don’t scrap it 😮

[@Mo_Ketchups]

Wish he woulda shown the extra browning of the bird & result before cutting to the end. 😣🤷‍♂️ (But damn it still looks good!)

[@harishmandala3207]

Many french dishes seem similar to Indian curries. I wonder if fusion recipes are possible?

[@cthzierp5830]

Indeed! I use Belgian beer to make Japanese karee raisu which is itself an offshoot of curry. Use premade Japanese bouillon like Vermont Curry brand and replace "add water" with "add St Bernardus" :). I don't know that the result is called but it's great, so for sure mix and match as you like 👍

[@sandi4215]

I think I speak for all of us watching when I say we’re all a little in love with Stephane 😉

[@TentinQuarantino_]

I sent the chicken chasseur video to my aunt and she didn’t even mention the food lol

[@omphemetsebhekane5605]

How does it taste?

[@melchizedekful]

I cooked this yesterday. I used belgian quadrupel (10% alcohol content) but not this brand. The meat tasted very good but the sauce... it was unedibly bitter... This is the second time that I tried to make sauce from beer base and it was second time I did not succeed. I think there won't be third time for me.

[@FrenchCookingAcademy]

i have heard about that bitterness i did get that it must a beer that has a bitter aspect to it not sure why that happens , i did not get that . sorry

[@cthzierp5830]

There are definitely different levels of bitterness, don't give up! Big difference between Chimay and Gouden Draak for instance. You can also use half beer half beef stock. Also I add a few tablespoons of apple sauce as well (for a beef stew) to reduce bitterness.

[@cthzierp5830]

I mean half beef stock (edit isn't working)

[@cthzierp5830]

Oh one more comment: do not pour the entire bottle like in the video. The bottom of the beer is the most bitter as that is where it settles, so pour carefully and let the last few CL in the bottle. Good luck :)

[@julian9898]

Can you use a Chimay Blue instead of a Tripel?

[@void.reality]

He used a quadrupel which is similar enough to Chimay Blue. A Tripel might have too much bitterness too cook with, which will increase the longer the beer is cooked for.

[@julian9898]

Youre right! Why did my brain go to Tripel? 🤔😅

[@zekelucente9702]

Maybe thicken a little more with buerre maniè.

[@daledowner6696]

It’s been near a month without any new videos. We purchased your cookbook which is well done. However it would great to see prepare more dishes on KZbin more frequently.

[@daledowner6696]

So very happy you are back on KZbin after your break. Looks like an exciting new year. Thanks for making French cooking simple. Take care

[@FrenchCookingAcademy]

thank you and thanks for purchasing the book 🙂

[@danielksiazkiewicz6766]

13 666🔛BEST OF THE BEST!!!...SUPER SUPER SUPER!!!...MAY GOD BLESS YOU FOR WHAT YOU DO...AND I THANK YOU FROM MY WHOLE HEART...13😎👊❤‍🔥🔥🔥🔥...BEST REGARDS, DANIEL...

[@ilcuzzo12]

La trappe is too good to cook with... Bernardus or le chouffe will do the job nicely.

[@anastasia10017]

Il y a la Belgique et les Belges. Donc il y a Belgium and BelgIAN.

[@maozeidong]

👍👍❤❤

[@formxshape]

It probably will taste just as good using a cheap Lidl/Aldi beer 🍺 shame to cook the good stuff 😂

[@teridacktaljones4553]

🐴

[@vitus6644]

I watched this channel for a few years and came to the conclusion that there is 1 technique for everything: brown some meat, add flour, add flavor liquid, reduce, and add cream. Every recipe here is the same.

[@sashkad9246]

works even without the cream :) basically any stew type of recipe, from all over the world, follows this technique. it really is universal and works with all kinds of meat, veggies, everything.

[@climax-bird]

That's just how cooking is. Watch enough and you'll realize how versatile all these techniques are. All of these dishes are beautiful and there's a reason why most cuisines take inspiration from western cooking.

[@NoFearCooking]

It’s a wonderful recipe. I will use a beer that is light on flavor, I’ll try it tomorrow., and beer works so well and so many recipes, thank you for sharing with the world your knowledge!!!