Alsatian Chicken with Beer

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

This is based on traditional recipes for coq à la bière.


  • 1 chicken (about pounds), cut into serving pieces, fat and excess skin removed
  • Salt and freshly ground black pepper, to taste


  1. Pat the chicken pieces dry with paper towels. Sprinkle with salt and pepper to taste. Heat 1 tablespoon of the butter with the oil in a large, heavy skillet, preferably nonstick, over medium-high heat. Add the chicken pieces in a single layer (work in batches if necessary) and sauté, turning the pieces over once with tongs and shaking the pan to prevent sticking, until n