Belgian Beer Braised Chicken Legs | Dads That Cook

It's a chicken, we're gonna braise it in a Belgian Double beer. A nice kind of rich, malty beer, kind of similar to a red wine. Give that one a taste. Mm. So we've got chicken, we've got legs and thighs that are attached. Makes a nice serving portion. Mm-hm. Gonna dredge that in some flour that's been mixed in with some salt and pepper. We're gonna braise that in the Belgian Double. Leeks, thyme, bay leaf, chicken stock, and heavy cream. It was a great recipe. I've made it several times for dinner parties. People love it. 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 kind of 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 it. 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. It's very tough. So this is where all the flavor is. Mm-hm. Just like that. Just slice them in half and stick them in there. I can see the little dirt things coming out. You can see it kind of coming out, right, yeah. While they're soaking, you can be doing something else. Right, so there you go. Awesome. All there is to it. That's pretty tough. And just slice them down like that. Yep. He's got some skills. Great. All right, we got our leeks. Good work. Great, thanks. Way to go, I'm really impressed. Thank you. Our chicken. We're gonna do the shake and bake. Do 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. Oh, look at that, perfect. That's some serious shake and bake. Shake off the extra. Mm-hm. Throw a couple more in there. Little legs going for a little party. A little salt and flour jacuzzi. So there, there you have it. Those are all nice and dusted and happy in their shake and bake. Now what do we do? We're gonna brown them in the fat. Brown them in the fat, that's right. We've got our bacon fat all waiting for us. Bacon fat? Got the bacon fat. All right, great. Gonna put that in the hot pan. Canola oil, whatever, but if you had the bacon fat, it adds a little more flavor. What side do you put down? You put the skin side down first. Skin side down, for example. Yeah, we want that to get nice and brown. How many are gonna fit in there? I'm gonna 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. It's like in a hot bath. Get the leeks going. You're gonna throw the leeks in there? Yep. That's probably not gonna take very long to brown that up. No, just a couple minutes. Gotta do their magic for a while. So now we're gonna add in the beer. This is that Belgian Double. 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 them back in there. All four of them are gonna fit in there now? Yep. Okay, hop into the tub, man. And 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. A little bit more. Is this gonna sit in there for, you know, a while? About 20 minutes. Papa's got his own chicken. I do. They don't have to share it like you and me, huh? We actually don't even have to share. Good, honey. Yeah, that's great. Thanks. Yeah, really tender, but I love the combinations of the cream, the beer. You did a great job. Thanks. Really love it. This is good stuff, guys. I'm telling you. Hey, thanks for watching. If you like our videos, well then do me a favor and subscribe because then we can update you on what's going on. You'll also know when we're giving away really cool stuff, which happens all the time. So make sure you subscribe and we'll be in touch.