Belgian Beer and Chicken? This is one of those tasty, fall off the bone kind of chicken dishes. Dad Chef Paul shows us the steps to making this simple Belgian Beer Braised Chicken recipe for your family & friends to enjoy!Recipe Here:https://dadsthatcook.com/singlerecipes/belgian-beer-braised-chicken/Jason Glover, everyday dad and host of Dads That Cook, has a clear mission.He's going around the country - and sometimes abroad - to find dads who love to cook and create incredible meals for their families. It's simple. No Experts. Just Good Cooking!Dads That Cook is a web series featuring some incredible dads from around the country and their amazing recipes. Join Jason Glover and the Dads That Cook community, and even bigger revolution.Website: https://www.DadsThatCook.comFacebook: http://www.facebook.com/DadsThatCookInstagram: http://www.instagram.com/DadsThatCookTwitter: http://twitter.com/DadsThatCookThis is a chicken. We're gonna braise it in a Belgian dubbel beer, a nice rich, multi-beer similar to a red wine. Give that one a taste.We've got a chicken. We've got legs and thighs that are attached, makes a nice serving portion. Gonna dredge that in some flour that's been mixed with some salt and pepper. We're gonna braise that in the Belgian dubbel. Leeks, thyme, bay leaf, chicken stock, and heavy cream. It's a great recipe; I've made it several times for dinner parties. People love it.Great. All right, I see we've got a bowl of water over here and you've got your leeks.There's a little bit of grit and sand that gets in there, so this is the easiest way to get it out. Cut it in half, let it soak for about four or five minutes. It does the work for you.So, you just want the main head part of the leeks?Yeah. You want the dark green part. The very light green to the white, that's the part that you want.You never use the rest of it, huh?I don't. They're very tough. This is where all the flavor is. Just like that. Just slice 'em in half and stick 'em in the-Yeah. I can see the little dirt.Yeah.While they're soaking, you can be doing something else. Right. So, there you go. That's all there is to it.That's pretty tight. Just slice 'em down like that? Yeah. He's got some skills. All right, we've got our leeks. Good work. Right, thanks.I'm really impressed. Thank you. Our chicken. We're gonna do the shake and bake. The shake and bake, right. You can do the dredging thing if you want to, but this shake and bake technique is a lot easier. Yeah, perfect. That's some serious shake and bake.Shake off the extra. Throw a couple more in there. The legs going for a little party. A salt and flour jacuzzi.There. There you have it. Those are all nice and dusted and happy in their shake and bake. Now what are we doing? We're gonna brown it in the fat. Brown 'em in the fat. That's right, we've got our bacon fat all waiting for us. Bacon fat? The bacon fat.All right, great. You're gonna put that in the hot pan? You can use canola oil, whatever, but if you have the bacon fat, it adds a little more flavor. Which side do you put down? You put the-Put it skin side down first. Skin side down first? Yeah. Let that get nice and brown. How many you gonna fit in there? Do two at a time and then let it go for about five minutes. Okay. Flip it. So, you're just browning it. Oh, yeah. Look at that. Oh, yeah. Got some party chicken. Taking a hot bath.Get the leeks going. Gonna throw the leeks in there? Yeah. That's probably not gonna take very long to brown that up. No. Just a couple minutes. Gotta do their magic for a while. Now we're gonna add in the beer. This is that Belgian dubbel. Yeah, that was tasty. We have the thyme and the bay leaves. Just throw those in there.Yeah? A little chicken stock. Cream. Just throw 'em back in there. All four of 'em gonna fit in there now? Yup. Like, "Hey, hop into the tub, man."If it's a little low, like it is there, you can just add a little more stock. It doesn't have to be completely covered. Just a little more. This is gonna sit in there for a while. About 20 minutes. Papa's got his own chicken. I do. Yeah. They don't have to share like you and me, no. We actually don't even have to share. It's good, honey. Yeah, that's great. Thanks. Yeah. Really tender, and I love the combinations of the cream and the beer. You did a great job. Thanks.Really love it. This is good stuff, guys. I'm telling you.
