Chicken thighs and legs on a turnip pure and served with homemade potato chips. Courtesy of Dustin Galick & Dan Bureau.
Directions for: Coq au Steam Whistle Pilsner
Ingredients
Coq au Steam Whistle Pilsner90 pearl onions (approx.)
12 chicken thighs
12 chicken legs
1 cup (375 mL) flour
6 Tbsp (90 mL) water
18 oz Lawdry's double-smoked bacon, small dice
12 oz button mushrooms, quartered
12 oz button mushrooms, sliced
3 Tbsp (45 mL) butter
9 cup (2.25 L) Steam Whistle Pilsner
6 Tbsp (90 mL) tomato paste
3 medium onions, quartered
5 medium carrots, sliced
10 clove garlic, minced
6 sprig thyme
2 sprig rosemary
2 leaves bay
6 cup (1.5 L) chicken stock
Turnip Pure2 lb(s) (1 kg) turnip, diced
1 bottle Steam Whistle Pilsner
water, to cover
brown sugar, to taste
cup (125 mL) unsalted butter
seasoning, to taste
Potato Chipscup (125 mL) all-purpose flour
2 lb(s) (1.2 kg) potatoes, thinly sliced on a mandolin
1 bunch thyme
seasoning
paprika to sprinkle, for garnish
24 thick slices double-smoked bacon, for garnish
Directions
Coq au Steam Whistle Pilsner1. In a large stock pot moderate heat, heat a little bit of oil, dredge the chicken thighs and legs in flour to coat well and shake off excess.
2. Brown both sides of chicken in pan and set them aside on a rack.
3. Brown the bacon, then throw in the carrots and the quartered mushrooms and large onion pieces along with the garlic; sweat for a few minutes. Throw the butter in the pot to melt and then add 4 teaspoons (20 mL) of all-purpose flour and stir to make a roux. Add in the tomato paste and stir well.
4. Place the thigh and leg pieces back in the pot with the herb sprigs. Pour in the beer and stock to just cover the chicken by about 1 1/2 inches. Cover pot with lid or foil and place in 350F oven for 1.5 - 2 hours until chicken is tender.
5. Make Turnip Pure.
6. When chicken is done, take it out of the oven, pull the legs and thighs out with tongs and set aside on a lined tray. Strain out the sauce in the pot and discard solids.
7. Reduce sauce to desired consistency, and keep in warm bain marie.
8. In saut pan, saut the pearl onions until browned slightly.
9. In another pan, saut sliced mushrooms until golden-brown.
10. Make Potato Chips.
11. To assemble: Pipe down 5 tablespoons (80 g) of Turnip Pure, place thigh on the side of the Pure and lean the leg on the thigh.
12. Fan out 100 g of potato chips at base of the leg leaning against it. Garnish chicken with sauted pearl onions and sliced mushrooms. Finish with sauce and crispy bacon strips, paprika and thyme as garnish.
Turnip Pure1. While chicken is in oven, boil turnip in beer and water until tender. Mill it using food mill or grinder, add in the brown sugar and the butter mix until smooth. Season to taste and keep in warm place.
Potato Chips1. Deep fry potato slices and toss in seasoning and thyme.
2. Lay bacon strips on lined sheet and bake until crispy; keep in warm place.
See more: Chicken, French, Main, Dinner, Vegetables, Herbs