Roy d'Espagne Ale-Braised Chicken with Mushrooms

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender chicken thighs braised in Belgian ale and mushroom sauce, inspired by the authentic brasserie cuisine of Brussels' Roy d’Espagne. Served with crusty bread for dipping in the rich gravy. This Belgian-inspired one-pot recipe, ready in about 75 minutes, pairs chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 bone-in, skin-on (1.5 lbs) chicken thighs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1/2 cup, sliced button mushrooms
• 1/2 cup, finely chopped shallot
• 2 cloves, minced garlic
• 1 cup Belgian blonde ale
• 1/2 cup chicken broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp unsalted butter
• 1 tbsp, chopped fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 4 bone-in, skin-on chicken thighs dry, then season with 1/2 tsp salt and 1/4 tsp black pepper. Sprinkle 2 tbsp all-purpose flour over chicken, rubbing to coat evenly.
2. Step 2: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Add chicken skin-side down, sear 5-6 minutes until golden, flip, and sear 3 minutes more. Transfer to a plate.
3. Step 3: Reduce heat to medium, add 1/2 cup sliced button mushrooms and 1/2 cup finely chopped shallot to skillet, cooking 5 minutes until mushrooms release moisture and brown. Add 2 minced garlic cloves, cook 1 minute until fragrant.
4. Step 4: Stir in 1 tbsp tomato paste, then pour in 1 cup Belgian blonde ale and 1/2 cup chicken broth, scraping pot bottom. Add 1 tsp dried thyme and 1 bay leaf. Return chicken to skillet, skin-side up.
5. Step 5: Cover, transfer to 350°F (175°C) oven, and braise 45 minutes until chicken is tender. Remove chicken, simmer sauce uncovered 10-12 minutes until reduced and thickened.
6. Step 6: Stir 2 tbsp unsalted butter into sauce until melted, then return chicken. Garnish with 1 tbsp fresh parsley. Serve with crusty bread.