A delicious beer-braised chicken stew recipe where the richness of beer melds perfectly with tender chicken and hearty vegetables. This comforting dish promises a symphony of flavors in every spoonful.
This hearty chicken ale stew is a whole meal packed into one pot. It has everything you could want in a satisfying meal: big chunks of tender chicken, baby potatoes, carrots, sweet potato, mushrooms, and corn on the cob.
Unlike my classic beef stew, for this recipe, I use a secret ingredient: beer, to make the braising liquid more flavorful. If you haven’t tried adding the fermented ingredient to your soups and stews yet, you’re in for a treat! The hoppy flavor adds dimension to the dish, which is balanced with a hint of brown sugar.
“Holy Moly! There’s a lot going on in this stew. But it works fabulously. I’ve never thought of putting in sweet taters. It certainly goes well in this stew. I’ve gotten high praise at the dinner table twice this week.”—Chris
Recipe ingredients
- Beer: I use a pale ale because of its dark amber color, slight bitterness, and big, hoppy flavor.
- Chicken: If you like a leaner cut of meat, chicken breasts work great. If you are hesitant about the dryness factor, chicken thighs tend to stay moist because they have more fat. Bone-in chicken can add more flavor and body to the sauce.
- Vegetables: Hearty root vegetables like potatoes, carrots, sweet potatoes, and corn are good for a braised chicken stew since they will cook for a while in the oven.
- Seasoning: Aromatic ingredients like onions, garlic, thyme, and brown sugar to balance the bitterness of the beer.
- Thickening: Flour and tomato paste are added to the braising liquid to thicken the consistency.
See the recipe card below for all ingredients and measurements (US and metric).
Step 1: Set the oven rack to the lower position and preheat to 300 degrees.
Prepare the chicken
Step 2: I prefer a rustic chicken stew. Keep the chicken pieces whole, then season both sides generously with salt and pepper.
Step 3: Sear the seasoned chicken pieces in hot olive oil over medium-high heat to add flavorful browning to the surface. Flip the pieces and turn the heat down to medium to finish cooking. This process only takes about 10 minutes. Don’t overcook the meat, as it will finish in the oven.
Pro Tip: To make this a one-pot dish, use a large oven-proof pot, like a Dutch oven.
Step 4: Let the meat cool for 5 minutes to redistribute the juices. If it’s not too hot, roughly shred the chicken with your hands or a fork. Keep it chunky so it doesn’t dry out when stewing in the oven.
Cook the aromatics
Step 5: Once you remove the chicken from the pan, use the flavorful drippings to cook the aromatics. Add olive oil, and saute the diced yellow onions until translucent to mellow the raw taste, and bring the natural sugars to the surface. Briefly cook the garlic to coax out the savory aroma. It’s all about building layers of flavor.
Thicken the liquid
Step 6: Cook the tomato paste to enhance its sweetness; the solids will help add thickness. Stir in the flour and cook to remove the raw starchy taste. Flour is a traditional ingredient that adds richness to the consistency. Add the chicken broth or stock, beer, brown sugar, and fresh thyme. Stir and simmer until the liquid slightly thickens.
Add the chicken and vegetables
Step 7: Add the shredded chicken, white potatoes, sweet potatoes, and carrots to the pot. Root vegetables hold their structure after being braised in the oven for an hour. I also add wheels of corn on the cob and fresh kernels. Season with salt and pepper, then stir the stew.
Cook the stew in the oven
Step 8: Add the stew ingredients to the pot, cover with the lid, and transfer to the preheated oven. The raw root veggies will cook for about an hour. Test to see if the potatoes are tender when pierced with a fork. Add more time as needed. Most of the alcohol evaporates during the cooking process, so the brew’s complex flavors add depth to the sauce.
Serve the stew
Step 9: I like to garnish the bowl of stew with freshly chopped parsley and thin slices of crisp radish. Enjoy a glass with the meal if you have a cold beer in the fridge from making the recipe. It’s the perfect pairing!
Flavor variations
It’s easy to switch up the recipe for a chicken stew. Try these tasty options:
- Beer: You can certainly try other varieties, as their character will change the stew’s flavor. Try a dark stout like Guinness, or add a lager for a lighter flavor and color.
- Cream: If you like a creamy texture, stir heavy cream into the stew after braising and reduce it on the stovetop if needed.
- Vegetables: Add diced bell peppers, celery, white button mushrooms, turnips, rutabaga, or parsnips. Use Yukon gold or red potatoes instead of white potatoes.
- Herbs: Add bay leaf, rosemary, tarragon, or oregano to infuse into the braising liquid. Garnish with chives or sliced basil.
Serving suggestions
- No knead bread
- Sweet cornbread
- Homemade biscuits
- Irish soda bread
- Irish brown bread
- Caesar salad
- Kale salad
Frequently asked questions
Yes, bone-in breasts, thighs, or a whole chicken cut into smaller pieces can be used in the stew. Sear both sides of the chicken until golden brown. Add the pieces to the pot before braising in the oven. Cook for an hour, adding more time to fully cook the meat.
Yes, add more chicken stock or broth. Replace the amount of beer that you are omitting with the stock.
Yes, I recommend a buttery chardonnay or a crisp pinot grigio. A blush wine will add a more tannic flavor from the red grapes, or use a lighter pinto noir or merlot.
The stewing liquid can be reduced on the stovetop by boiling until the desired consistency is reached. Whisk in a beurre manie, an equal mixture of kneaded butter and flour paste at the end of cooking.
Use equal parts cassava flour to replace the flour. After cooking in the oven, add a cornstarch slurry: Mix 3 tablespoons cornstarch with ⅓ cup of water. Bring the stew to a boil on the stovetop, stir in the slurry, and cook until thickened.
This easy chicken stew recipe is great for meal prep! Let it cool, then place it in an airtight container. Refrigerate for up to 5 days. Alternatively, freeze for up to 1 month. Reheat individual portions in the microwave or on the stovetop.
Recipe Science
Finishing the stew in the oven versus on the stovetop
This recipe for a chicken ale stew starts on the stovetop to brown the meat and simmer the stew liquid. I finish the braising process in the oven to allow the steam to collect inside the pot and cook the meat and vegetables slowly and evenly at a consistent temperature. Sometimes, there are hotspots under the burners, so you have to check and stir the pot regularly.
Beer-Braised Chicken Stew
Ingredients
- 2 tablespoons olive oil, divided
- 1 ½ pounds boneless skinless chicken breasts, or thighs
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup diced yellow onion, ½” dice
- 1 clove garlic, sliced
- 2 tablespoons tomato paste
- ⅓ cup all-purpose flour
- 3 cups unsalted chicken stock, or broth
- 1 cup pale ale beer
- 1 tablespoon dark brown sugar
- 1 teaspoon chopped thyme
- 1 cup diced white potatoes, 1" pieces
- 1 cup diced sweet potatoes, peeled, 1" pieces
- 1 cup sliced carrots, peeled, 1" pieces
- 1 cup sliced brown mushrooms, ¼" thick
- 2 corn on the cob
- 1 tablespoon chopped parsley
- 4 radishes, thinly sliced
Instructions
- Heat the Oven – Position oven rack to the lower position. Preheat the oven to 300°F (149ºC).
- Prepare the Chicken – Season each side of the chicken breasts with salt and pepper.
- Cook the Chicken – In a large oven-proof pan or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and sear until golden brown, about 5 minutes. Reduce the heat to medium and flip the pieces. Cook for about 3 to 5 minutes. Turn off the heat.
- Shred the Chicken – Transfer the chicken to a clean plate, shred it into large pieces, and set aside.
- Cook the Aromatics – The chicken will leave browned bits at the bottom of the pot. Leave this in, as it adds flavor to the stew. Heat the pot over medium heat and add 1 tablespoon of olive oil. Add the diced onions, and sauté for 3 minutes until tender. Add the minced garlic and cook for 30 seconds.
- Thicken the Liquid – Add the tomato paste, stir, and cook for 1 minute. Stir in the flour and cook for 1 minute. Whisk in chicken stock, beer, brown sugar and thyme. Scrape the bottom and sides of the pot to incorporate any browned bits of flour. Bring the liquid to a simmer and cook until slightly thickened, about 5 minutes.
- Add the Chicken and Vegetables – Add the shredded chicken, potatoes, sweet potatoes, carrots, and mushrooms. Cut one corn on the cob into 4 pieces. Cut the kernels off of the other cob. Add the kernels and whole-cut pieces to the pot. Add 1 teaspoon salt and ¼ teaspoon pepper, stir to combine.
- Cook the Stew – Cover the pot with a tight-fitting lid and transfer it to the oven. Cook until vegetables are tender, about 55 minutes. Remove from the oven, then taste and season with salt and pepper as desired.
- To Serve – Serve the stew garnished with parsley and radish.
Notes
- Storing: Cool and transfer leftovers to an airtight container. Refrigerate for up to 5 days. Freeze for up to 1 month.
- Make it Gluten-Free: Use the same amount of cassava flour as an all-purpose flavor. Alternatively, combine 3 tablespoons of cornstarch with ⅓ cup of water. Add to the pot after cooking in the oven. Boil on the stovetop, and stir until the stew is thickened.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Anete says
And I forgot to add that I added one bell pepper, smoked paprika powder, and a squeeze of lemon when serving the dish.
Anete says
Delicious! Thank you! I added some rosemary and chili flakes. And I used Fat Tire Amber Ale. No mushrooms this time.
Michele says
This recipe is a keeper, so thank you for creating it. I omitted those veggies we don’t like, radishes and sweet potatoes, but otherwise followed the recipe to a “T” and everyone loved it!
Cindy says
This was delicious!!! I used chicken thighs as I get nervous about dried out chicken. I did need to cook mine almost 20 minutes longer and I must “prep” slower than you! Don’t omit the garnish, I almost did and I’m glad I didn’t! Thanks for the recipe, it’s a keeper!!
Jessica Gavin says
Thank Cindy! I appreciate hearing about your experience and substitutions you made for the recipe 🙂
Art Watanabe says
Hi Jessica,
this recipe looks really good, and I want to try it out this weekend.
If I want to double the recipe, is it safe to double ALL the ingredients as well?
Thank you, Art
Jessica Gavin says
Thanks! Yes, you can double the recipes, just make sure you get a big pot!
Robin says
This sounds awesome! I’m wondering if it could be made ahead and frozen?Thanks~
Chris says
Holy Moly! There’s a lot going on in this stew. But it works fabulously. I’ve never thought of putting sweet taters in stew…or anything for that matter. Except sweet tater casserole. It certainly goes well in this stew. I’ve gotten high praise at the dinner table twice this week. Thanks!
Jessica Gavin says
You’re welcome Chris! I appreciate your feedback on the stew. I’m a big fan of sweet potatoes and try to add it in where I can.
Sam says
Hi! I absolutely love this recipe and want to try it in the slow cooker, any tips or suggestions of changing it up slightly for a slow cooker?
Thanks!
Jessica Gavin says
Hi Sam- Great question! I would do all of the chicken steps and then steps 2-7 for the stew. I would then add all of the things in the pot to the slow cooking, and everything in step 8. Cover and cook 2 to 4 hours on high, 4 to 6 hours on low, or until the vegetables are fork tender. Let me know how it goes!
Kathy Porter says
Loved the flavor of the stew. My husband is not a fan of skinless boneless chicken breast. Thought I would try a different type of chicken next time. Is the 300 degree oven correct? I had to increase my oven temperature to 350 to get the veggies cooked. Will definitely make again.
Jessica Gavin says
Thank you for your feedback Kathy! Definitely, some chicken thighs or drumsticks would be tasty too! That oven temperature works for me, however have you checked your oven temperature lately to make sure it’s calibrated, or sometimes just cutting the potatoes a little bigger makes it take longer.
Emily says
I’m curious about getting corn on the cob in the winter as this is a winter recipe. I know they sell frozen corn on the cob. Would that work?
Jessica Gavin says
Hi Emily- Yes, using frozen instead of fresh corn on the cob will work. Thanks!
JJ Howard says
This sounds delish! Would it be possible to cook this in a crockpot?
Jessica Gavin says
Great question Howard! If you can I would still brown the chicken first and cook the stew as directed up until step 3. Then add everything to the slow cooker and cook about 2-3 hours on high, or until the potatoes are tender (4-6 hours on low). If you decide to add more flour to thicken the stew more, follow step 4, cook on high for 30 minutes.
JJ Howard says
Great, will give it a try! Thanks ????
Mia says
Really great recipe- we made it today! This is our second one of your recipes we’ve tried (the other was the One Pan Chicken with Maple Mustard Sauce recipe) and both of them have come out perfectly!I was a little worried during the garlic/onion step (Stew Step 2) since it seemed like the one tablespoon of oil just wasn’t enough liquid and the pot was super dry – is that normal? Either way, we really loved it and can’t wait to make it again!
Jessica Gavin says
Thank you Mia! Sometimes if you have a larger pot it can seem like there is not enough oil, feel free to increase the amount to 2 tablespoons next time if needed. Thank you for trying both of the recipes!
Kimberly | Chic & Sugar says
This looks like a perfect weeknight comfort meal! I was laughing out loud when I read the part about “1993.” OMG. I feel old, too! Thanks for a great recipe (and the tip about cooking it in the oven)!