Wit Braised Chicken

Wit Braised ChickenI first created this dish to find an excuse to use a Witbier style Belgian brew with chicken.  The orange peel and coriander seed flavored wheat ale from Belgium creates the perfect canvas to play with flavors that compliment the flavors chicken.  The combination of Orange and chicken are a global flavor match; you see it in the Chinese cuisine, to several other interpretations. I wanted to play up the flavors found in this brew style to create a comforting dish that would bring me back to Belgium. Like so many dishes I have had in my travels to this country, they incorporate the techniques from the French kitchen as a culinary foundation, while the results have a rustic Germany twist. Belgian Beer Cuisine is this mash of comforting and sophistication, with each plate, each bite. The aromas, the plating the different ingredients, how they express themselves across the palate. This was the inspiration for this Wit Braised Chicken recipe.

As with any recipe, Wit Braised Chicken can be substituted and swapped out with other ingredients. Pancetta is used, as it is cured pork belly, yet if it isn’t available, a lightly smoked bacon can work. If white asparagus isn’t available, green asparagus would still be appropriate on the plate. This are the Belgian touches and ingredients I remember tasting and seeing on all the different plates I experienced. Using leeks and shallots over onions, the layers of flavors that were created by the different chefs. When cooking with beer, the reduced beer in combination with a rich stock stock, added so much flavor to the final sauce. As the Witbier style is lower in International Bittering Units (IBU), the caramelized leeks and shallots add enough sweetness to find balance, along with the fat from the cream, making poaching | braising liquid perfect for chicken. Other types of fowl could be used; such as turkey, Cornish game hens, Guinea fowl or pheasant. The cooking times will have to be tested, making a good thermometer a good culinary investment, to ensure proper doneness.

Please enjoy this recipe, both in making it and serving it. Plus eating it doesn’t suck!

 

 

Wit Braised Chicken
Wit Braised Chicken
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Wit Braised Chicken served with poached white asparagus and on a bed of Celery Root Purée to create a Belgian food escape!
Servings Prep Time
4 servings 15 minute
Cook Time
25 minute
Servings Prep Time
4 servings 15 minute
Cook Time
25 minute
Wit Braised Chicken
Wit Braised Chicken
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Wit Braised Chicken served with poached white asparagus and on a bed of Celery Root Purée to create a Belgian food escape!
Servings Prep Time
4 servings 15 minute
Cook Time
25 minute
Servings Prep Time
4 servings 15 minute
Cook Time
25 minute
Ingredients
Wit Braised Chicken Ingredients:
Wit Braised Chicken Plating Ingredients:
Servings: servings
Units:
Instructions
  • Preheat oven to 350°F | 177°C.
  • In a 12 quart dutch oven, over medium heat, add oil and pancetta and cook until the Italian style bacon is slightly crisp, rendered its fat, about 5 - 6 minutes. Remove the pancetta from the pot, setting aside in a bowl.
    Wit Braised Chicken
  • While the pancetta is cooking, cut up the chicken into six parts, season all sides with salt and pepper and sprinkle evenly with flour on all sides. Add 3 chicken pieces to the oil and pancetta fat, browning each side for about 5 - 6 minutes.
    Wit Braised Chicken
  • The chicken will not be fully cooked. Remove the chicken from the pan and repeat with remaining chicken pieces. Remove the last batch of chicken and add coriander and orange zest, sautéing for 30 seconds, as the coriander starts to pop, flavoring the remaining oil | fat. Add the leeks, shallots and thyme to the pot, cooking for 4 - 5 minutes, until the leeks have wilted slightly. Deglaze the pan with Witbier.
    Wit Braised Chicken
  • Using a wooden spoon to remove any of the fond on the bottom of the pan. This will give extra depth to the finish sauce and make clean up even easier.
    Wit Braised Chicken
  • Add the chicken stock and cream, bringing the mixture to a gentle simmer. Arrange the cooked chicken pieces into the simmering liquid in a single layer, followed by adding the pancetta. This will slow poach | braise the chicken, finishing it's cooking in this delicious sauce.
    Wit Braised Chicken
  • Place the pot into the middle of the oven and cook for 25 minutes. The chicken is done when a probe style thermometer reads 165°F | 74°C.
  • Remove the pot from the oven and place onto a burner; removing the chicken pieces carefully to a side dish and cover to keep warm, while the rest of the dish comes together. Add the prepped asparagus on top of the sauce, in the pan and reduce the sauce over medium high heat for 5 - 7 minutes, until the sauce has thickened, reducing by about half and the asparagus is tender, but still holds its shape. Taste the Witbier sauce and adjust the seasoning if needed with salt and white pepper.
  • Add the the chicken back to the pot, tossing to coat in the sauce. On a large platter, that has been warmed in the oven, pile the Celery Root Purée or Mashed Purple Potatoes with Caramelized Onions, Garlic and Herbs in the center.
    Wit Braised Chicken
To Serve Individual Plates:
To Serve Family Style:
  • Arrange the chicken pieces around the purée, then place the white asparagus around the rim of a warm dish | platter and ladle the Witbier sauce over the top, garnishing with chervil or Italian leaf parsley and dried orange slices.
    Wit Braised Chicken
Recipe Notes

Wit Braised Chicken Cooking Beer Suggestions:

For this beer style, using a Witbier (a Belgian wheat beer spiced with coriander and bitter orange peel) I would recommend Allagash WhiteBlanche de Chambley from Unibroue or Ommegang Witte.  The soft wheat flavors combine with the citrusy coriander and orange zest to compliment the chicken, while making a beautiful sauce.

 

This recipe was served at the Eat Real Festival, in Oakland, CA 2016.

 

Beer Pairing Suggestions:

You could serve the same beer as the sauce was made with to brighten the dish, but a Westmalle Tripel would compliment the flavors found in the dish, or try a Westmalle Dubbel, or even a Belgian Noel Spiced brew.

 

More Belgian Beer Cuisine Recipes:

'Shake and Bake' Hopped Fried Chicken
Allagash Tripel and Tangerine Beer Brined Turkey
Almond Coriander Crust
Apricot | Orange | Ginger | IPA Paletas
Asian Fry Sauce 2.0
Home Brew Chef
Asian Inspired Beer Brined Turkey
Autumn Maple Crème Brûlée
Bacon, Pork and Beer Stuffing, in a Pumpkin
Banana Hefeweizen Cream Pie
Banana Hefeweizen Cream Pie
Barley Cavatelli Pasta
Home Brew Chef Sean Z. Paxton
Barley Malt Maple Syrup
Barleywine Braised Pork Belly
Barleywine Marinated Prime Rib
Barleywine Marinated Prime Rib
Basic Jamaican Jerk Marinade
Basic Jamaican Jerk Marinade for Fish | Seafood | Shellfish
Basic Jamaican Jerk Marinade for Fish | Seafood | Shellfish
Bastard Black Beans with Smoked Turkey Leg
BBQ'ed Beer Brined Turkey
BBQed Beer Brined Turkey
Beef Stout Stroganoff
Beer Boxty Bread
Beer Brined Free Range Chicken
Beer Brined Free Range Chicken
Beer Brine Turkey
Beer Brined Turkey
Beer Cheese Sauce
Beer Cheese Sauce
Beer Chili
Beer Hummus
Home Brew Chef
Beer Mustard Glazed Ham
Beer-Infused Egg Rolls
Beermustardnaise
Belgian Oliebollen
Bière Crêpes
Black & Tan Donut
Black & Tan Donut
Black Butte Porter Braised Pork Cheeks
Blind Pig-Injected Smoked Pork Butt 200
Blind Pig-Injected Smoked Pork Butt
Blood Orange Wheat Ale Sorbet
Bourbon Barley Pie Crust
Bourbon Barrel Aged Imperial Stout Pecan Pie
Bourbon Barrel-Aged Imperial Stout Gingerbread Cake
Braised Duck Legs in a Flanders Red Plum Sauce
Braised Osso Bucco in Oktoberfest
Brazilian Chicken Coxinhas | Croquettes
Brazilian Chicken Coxinhas | Croquettes
Brazilian Feijoada
Bruin Beer Caramel Truffles Infused with Ginger, Cinnamon and Orange Peel
Butter “Scotch” Sauce
Cajun IPA Remoulade Sauce
Candied Yam
Candied Garnet Yam in a Spiced Allagash Dubbel
Caramelized Cocoa Nibs in Imperial Stout Chocolate Beer Truffle
Cascade Hop Flan with 2 Row Malted Caramel Sauce - Banquet Scale
Chambly Noire Beer Brittle for Chocolate Beer Truffles or Beer Bark
Cherry Flanders Red Sauce
Cherrywood Smoked Moroccan Spice-Rubbed Leg of Lamb
Chicken and Leek Stew
Chicken and Leek Stew
Chicken Braised in Dubbel with Leeks
Chicken Braised in Dubbel with Leeks
Chicken or Duck Liver Dubbel Prune Mousse
Chicken or Duck Liver Stout Mushroom Mousse
Chinese Style Rice Stuffing
Chinese Style Sausage and Shrimp Rice
Chinese-Style BBQ Pork
Chocolate Cherry Fondue
Chocolate Coconut Porter Cream Pie
Home Brew Chef
Chocolate Dipped Malted Macaroons
Home Brew Chef
Chocolate Imperial Stout Pudding
Chocolate Malt Crinkle Cookies
Chocolate Oatmeal Stout Pancakes with Barley Malt Maple Syrup
Chocolate Stout Fondue
Chocolate Stout Ice Cream Base
Chocolate Stout Ice Cream Donut 'Sandwich'
Chocolate Stout Ice Cream Donut 'Sandwich'
Chocolate Stout Ice Cream with Malted Marshmallow Ripple and Malt Candied Cashews
Chocolate Stout Ice Cream, Malted Peanut Cookie Dough & Peanut Butter Cups
Chocolate Stout Pastry Cream
Chocolate Stout Pudding
Chocolate Stout Pudding
Chorizo Pumpkin Seed Stuffing-Filled Pasillas Peppers
Christmas Pudding With Russian Imperial Stout Soaked Dried Fruit & Hard Sauce
Ciabatta Stuffing
Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB
Classic Meatball
Classic Meatballs Simmered in a Tomato, Bacon and Brown Ale Sauce
Classic Poke
Classic Spätzle
Home Brew Chef
Classic Texas Steer Chili
Coconut Curried Prawns
Coconut Porter Paletas With Cocoa Nibs and Toasted Coconut
Coffee Milk Stout Custard Cake
Cornish Pasty Dough
Cornish Pasty Dough
Crab with Orval and Leeks
Cranberry Wit Sauce
Cranberry Wit Sauce
Cuban Style Braised Pork Shoulder in Nut Brown Ale
Curing Salmon Roe
Curing Salmon Roe
Dawn of the Red Polynesian Inspired Beer Brined Turkey
Decadent Crab Sandwich for Two
Deep Fried Beer Brined Turkey
Deep Fried Beer Brined Turkey
Deschutes Dissident Cranberry Dried Cherry Sauce
Dogfish Head - Indian Brown Ale Beer Brine Turkey
Dopplebock Mushroom Sauce
Doppelbock Wild Mushroom Gravy
Double IPA Shortbread Cookies with Bacon Drippings
Dried Apricot Chamomile and Helles Strudel
Dried Cherry Quadrupel Sauce
Duck a la De Striuse
Duck Coconut Green Curry Chili
Duck Fat Strudel Dough
Duck Porcini Mushroom Stuffing
Duck Porcini Stuffing
Duck Ragù
Duck Ragù with Barley Cavatelli Pasta
Dungeness Crab Fondue
Eggplant Napoleon
Eggplant Napoleon
Eintopf
Firestone Walker DBA
Firestone Walker Double Barrel Ale (DBA) Beer Brined Turkey
Firestonewalker Salmon Caviar
Firestone Walker Double DBA Cured Salmon Caviar
Fisherman’s Pie Infused with Irish Red Ale
Flanders Red Ale Beer Caramel
Flemish Inspired Trifle
Flemish Meatballs
Framboise Goat Milk Sherbet
Fresh Oysters with 'Iced' Oatmeal Stout Mignonette Sauce
Fresh Oysters with 'Iced' Oatmeal Stout Mignonette Sauce
Fried Sweet Plantains
From the Garden Pasty Filling
Garlic Rice
German Beer Cheese Sauce
German Sauerbraten with a Belgian Twist
Home Brew Chef Sean Z. Paxton
German Wave - Craft Beer Cocktail
Ginger Porter Snaps
Gingerbread Oatmeal Stout Coffeecake
Goat Cheese Fondue with Chanterelle Mushrooms and Gueuze
Golden Gate Oysters - Baked Oysters on a bed of Spinach | Bacon | Fennel | Stout Cream Sauce
Grand Cru Braised Lamb Shanks
Grand Cru Braised Lamb Shanks
Grilled Beer Brined Turkey
Grilled Beer Brined Turkey
Home Brew Chef Sean Z. Paxton
Grilled Buffalo Burgers
Grilled Pale Ale Beer-Brined Cornish Game Hens
Guava Coconut Foam
Guava Ginger India Red Ale Flavored Hawaiian Rolls
Home Brew Chef
Hard Sauce
Hasenpfeffer
Hawaiian Monk - Craft Beer Cocktail
Hawaiian Pineapple Mana Wheat Beer Brined Turkey
Hawaiian Style Rolls
Hawaiian Style Teriyaki Beef Short Ribs
He'Brew R.I.P.A Beer Braised Lamb Shank Sandwich
He'Brew R.I.P.A Beer Braised Lamb Shank Sandwich
Hefeweizen Spätzle
Holiday Ale Cured Ham
Holiday Ale Panna Cotta
Holiday Goose | Injected with Belgian Quadrupel and Roasted
Home Brew Chef Sean Z. Paxton
Home Brew Chef All Purpose BBQ Rub
Homemade Ricotta Cheese Made with Malt Vinegar | Black Truffle Salt
Home Brew Chef Sean Z. Paxton
Homemade Vanilla Bean Eggnog Infused with Tripel Style Belgian Ale
Honey Mustard Pale Ale Sauce
Honey Pale Ale Mustard Yukon Gold Potato Salad
Hophead IPA Beer Peanut Brittle
Hophead IPA Beer Peanut Brittle
Hopped Strawberries
Hopped Strawberry Shortcake with Witbier Curd
Hopped Sugar
Home Brew Chef Sean Z. Paxton
Hoppy Lei - Craft Beer Cocktail
Horseradish Ale Sauce by Home Brew Chef
Horseradish Ale Sauce
Hot Beer Mustard Sauce
Hot Oil Fondue
How to Cook Corned Beef and Cabbage
Imperial Coffee Stout Pastry Cream
Imperial Stout Mole Gravy
India Red Ale infused Pineapple Upside Down Cake
India Red Ale infused Pineapple Upside Down Cake for a Crowd
IPA Mango and Chili Paletas
IPA Mustard Sauce for BBQ
Home Brew Chef Sean Z. Paxton
IPA Sour Cream Sauce
Irish Car Bomb Pie Slice
Irish Car Bomb Pie
Irish Stout Soaked Currants
Irish Trifle
Irish Trifle
Irish Whiskey Smoked Salted Caramel Sauce
Irish-Style Pot Roast
Jamaican Jerk Marinade for Beef | Bison | Buffalo
Jamaican Jerk Marinade for Beef | Bison | Buffalo
Jerk Marinade Chicken, Duck, Fowl
Jamaican Jerk Marinade for Chicken | Duck | Fowl
Jamaican Jerk Marinade for Goat | Lamb | Venison
Jamaican Jerk Marinade for Goat | Lamb | Venison
Jamaican Jerk Marinade for Pork | Wild Boar
Jamaican Jerk Marinade for Pork | Wild Boar
Jamaican Jerk Marinade For Tofu | Tempe | Vegetables
Jamaican Jerk Marinade For Tofu | Tempe | Vegetables
Jamaican Peas & Rice
Cherries
Jolly Pumpkin La Roja Pickled Cherries
Kahlúa Pig
Kriek Custard Filling
Kriek Pomegranate Barbecue Sauce
Home Brew Chef Sean Z. Paxton
Kriek Popsicle
Kriek-Soaked Dried Cherry with Framboise Crème Caramel Chocolate Beer Truffle
Lamb Cheeks | Cappacino Stout | Toma | Potatoes | Gremolata
Lamb Chili Infused with Stout Beer
Lamb Chili Infused with Stout Beer
Lamb Cornish Pasty Filling
Lamb Shepherd's Pie with Ale
Home Brew Chef
Lamb Smoked German Ale Chili
Macaroni Salad
Malt Pickled Red Onions
Malt Powdered Sugar
Malt Vinegar Pickled Brown Mustard Seeds
Home Brew Chef
Malted Barley Sponge Cake
Malted Dark Chocolate Bacon Ganache with Alderwood-Smoked Salt Truffles
Malted Marshmallow Fluff
Maui Poke
Mediterranean Stuffed Leg of Lamb
Mediterranean Style Yogurt Sauce for Lamb
Mediterranean Style Yogurt Sauce for Lamb
Mexican Style Spice Rub for Turkey | Chicken
Home Brew Chef Sean Z. Paxton
Midasicle
Mole Aioli
Mole Burger
Mole Burger
Mole Infused Sour Cream
Monk’s Cake Donut
Moroccan Style Beer Brined Turkey
Home Brew Chef
Moroccan Tofu Chili
Mushroom Stout and Potato Pot Pie
Mustard Ale Sauce
Mustard Ale Sauce
Noel Bread
Northwest Styled Carbonnade
Oatmeal Stout Aebleskiver
Oatmeal Stout Aebleskiver (Danish Ball Pancakes)
Oaxacan-Style Beer Brine Turkey
Okonomiyaki
Okonomiyaki
Oktoberfest Strudel
Old Foghorn Barleywine Pumpkin Pie
Onion Bock and Caraway Jam
Home Brew Chef Sean Z. Paxton
Orange Ale Vinegrette
Oven Roasted Beer Brined Turkey
Oven Roasted Beer Brined Turkey
Oysters | Stout | Blue Cheese
Pambazo de Papas con Chorizo
Pambazo de Papas con Chorizo
Home Brew Chef Sean Z. Paxton
Passion Fruit Vanilla Coconut Foam
Peach Lambic Barbecue Sauce
Peach Upside Down Cake with Sierra Nevada Kellerweis
Pie Crust
Home Brew Chef Sean Z. Paxton
Pineapple Orange Five-Spice Coconut Foam
Pinto Beans with Smoked Ham Hock
Pistachio and Apricot Ale Couscous “Stuffing”
POG Hawaiian Rolls
Home Brew Chef Sean Z. Paxton
Point Reyes Blue Cheese & Oatmeal Stout Fondue
Polynesian Style Stuffing with Portuguese Linguiça Sausage
Polynesian Style Stuffing with Spam
Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB
Pork and Caramelized Leek Stuffing
Pork Chocolate Milk Stout Mole Chili
Pork Stout Ginger and Garlic Dumplings
Porter Beer Brined Pork Shoulder
Prawn Double Red Ale Siu Mai Dumplings
Home Brew Chef Sean Z. Paxton
Pretzel Spätzle
Pumpernickel Spätzle
Pumpkin Ale Tapioca Pudding
Pumpkin Imperial Stout Tiramisù
Purple Rice and Dried Cherry Stuffing
Purple Rice Dried Cherry Stuffing
Home Brew Chef
Quadruple Soaked Cherries
Home Brew Chef Sean Z. Paxton
Rauchbier Onion Mustard
Bear Republic Brewing Co.
Red Ale Barbecue Sauce
Rhubarb & Rodenbach Grand Cru Jam
Rhubarb & Rodenbach Grand Cru Jam
Roasted Butternut Squash Purée with Belgian Noël and Ginger
IPA Mashed Potatoes
Roasted Garlic IPA Mashed Potatoes
Roasted Pineapple Sauce
Home Brew Chef Sean Z. Paxton
Rochefort 10 Beer Mustard
Rodenbach Grand Cru and Cherry Paletas
Rodenbach Grand Cru Cherry Pie with Almond Coriander Crust
Rouge Ales Turkey Beer Brine
Rogue Ales John John Juniper Pale Ale Beer Brine for Turkey
Root Vegetables | Turkey | Sour Beer | New Blue Thyme Crust
Rosemary Roasted Garlic IPA Creme Fraiche
Rosemary Roasted Garlic IPA Crème Fraîche
Chocolate Pods
Russian Imperial Stout Chocolate Truffles
Russian River Consecration Beer Pancake
Rye Spätzle
Rye Spätzle
Sanctification Fondue
Sautéed Greens
Home Brew Chef
Scandinavian Glugg
Session-able Caipirinha
Sierra Nevada Beer Brined Turkey
Sierra Nevada Tumbler Autumn Brown Beer Brine Turkey
Slow Cooked White Beans in Scotch Ale
Smoked Baby Back Ribs Soaked in Lambic
Smoked Beef Brisket with Chocolate Ancho Rub
Smoked Beef Brisket with Chocolate Ancho Rub
Smoked Beef Brisket, Texas Style
Smoked Beer Brined Turkey
Smoked Beer Brined Turkey
Smoked Garbanzo Bean Couscous
Smoked Paprika Caramelized Onion Mayonnaise
Smoked Porter & Tomato Barbecue Sauce
Smoked Porter Black Beans
Smoked Porter Black Beans
Beer Brined Turkey
Sous Vide Beer Brined Turkey
South of the Border Style Beer Brined Turkey
Southwestern Pork Pasty Filling
Southwestern Pork Pasty Filling
Home Brew Chef
Speculoos Cookie
Spicy Tuna Poke
Steamed Jasmine Rice
Stout Cured Corned Beef and Cabbage
Stout Cured Corned Beef and Cabbage
Home Brew Chef Sean Z. Paxton
Stoutsicle
Strudel Dough
Tapatio Flavored Roasted Sunflower Seeds
Tapioca Pudding à la Winter Warmer
Tartar Sauce
Tartar Sauce
Tasso Beer-Brined Pig Head
Tasso Beer-Brined Pig Head
Tasso Beer-Brined Pig Head Gumbo
Tasso Beer-Brined Pig Head Gumbo
Tasso Cured Prawns
Home Brew Chef Sean Z. Paxton
Teriyaki Base Sauce | Marinade
Thai Green Curry Aioli
Thai Pumpkin Coconut Holiday Ale Soup
Thai Inspired Pumpkin Coconut Holiday Ale Soup
Thai Style Garnish Options
Thai Yellow Curry Duvel Sauce
Thai Yellow Curry Duvel Soup
Thai Yellow Curry Paste
The Re-Invented Wedge Salad
The Toronado Bar Cookie
Three Philosophers Cranberry Sauce
Toasted Israeli Cous Cous Salad with Spring Vegetables and IPA Dressing
Home Brew Chef Sean Z. Paxton
Tomato Lambic Ketchup
Home Brew Chef Sean Z. Paxton
Tomato Orval Ketchup
Home Brew Chef Sean Z. Paxton
Trappist Burger
Tripel Yuzu Enoki Mushroom Sauce
Turducken
Turducken
Turkey Stock
Union Jack IPA Beersicle
Vanilla Bean Creme
Vanilla Bean Tripel Infused Pot de Crème
Vietnamese Pho | Cooking with Beer
Vietnamese Pho | Beer Pho
Walnut Brown Ale Sauce
Wasabi Poke
Waterzooi
Westmalle Dubbel Marshmallows
Home Brew Chef Sean Z. Paxton
Westmalle Tripel Aioli
Westmalle Salmon Caviar
Westmalle Tripel Cured Salmon Caviar
White Miso Roasted Salmon Filet Topped with Crab
Wit Braised Chicken
Wit Braised Chicken
Witbier Curd
XO White Miso Mayonnaise
Zeppole de Birra

 

Sean Paxton

One Response to “Wit Braised Chicken

Leave a Reply Text

Your email address will not be published. Required fields are marked *