This hearty pot of stew is a meal made in one pot. I’m a fan of chicken thighs as it has better flavor but feel free to use chicken breasts. For beer selection, dark beers tend to be more full bodied, malty and sweet which works well in this stew. Pale ale or IPA tends to be bitter.
Beer Braised Chicken Stew
Ingredients
3-4 bacon slices, diced
3-4 pound skinless, boneless chicken thighs
Salt and pepper
1 onion, diced
4-5 garlic cloves, minced
1-2 cups mushrooms, sliced
1 Tablespoon tomato paste
2 Tablespoon flour
1 (12oz) bottle of dark beer
2 cups chicken broth
3 carrots, sliced into 1-inch chunks
1-2 potatoes, cut into chunks
1-2 cups mushrooms, halved
Sprig of fresh herbs such as thyme
2 bay leaves
2 Tablespoons of flour mixed with 2 Tablespoons of water
Salt and pepper to taste
Directions
In a large pan or pot, cook the bacon until browned. Set aside on a large plate.
Dry the chicken with paper towels and sprinkle with salt and pepper. Working in batches, sear the chicken for 3 to 5 minutes on each side until browned and set aside on the bacon plate. Continue searing the remaining chicken pieces and set aside on the plate.
To the pan, add onions, garlic and mushrooms and sauté for a few minutes. Add in tomato paste and flour and mix together. Pour in the beer, scraping any remaining browned bits off the bottom of the pan. Add the reserved chicken and bacon, chicken broth, carrots, potatoes, herbs and bay leaves.
Cover and bring to a boil. Reduce heat and simmer for 35-45 minutes or until the chicken is tender. (Or cook in the oven at 325 degrees F. for about 45 minutes).
To thicken the sauce: Add the flour and water mixture to the pan and simmer until thickened, stirring constantly. Taste and adjust seasoning, as needed.
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