Chicken braised in Belgian beer (Kip met Rodenbach / Poulet a la biere Rodenbach) from The Taste of Belgium (page 130) by Ruth Van Waerebeek

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute capon for whole chicken, shallots for pearl onions, Belgian beer or beer for Rodenbach beer, veal broth for beef broth, thyme sprigs for dried thyme, and stock for whipping cream. Can use the book's "Marie's beef broth (Marie's vleesbouillon / Fond blanc de boeuf)" recipe.

  • Leo on October 24, 2025

    Love this recipe. Planning on cooking it again this Sunday. Tough to find Rodenbach (and not keen on the flavour) so I tend to use Duval which is more easily available in the UK. Update: Cooked this for 7 using bone in thighs for ease and cooked it in the oven for an hour at 160C (fan). Used a little dijon mustard to help thicken the sauce as avoiding flour and cutting down on salt. Will repeat.

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