Beer-Braised Chicken Stew
Yield: 4 servings
Calories: 532kcal
A comforting and hearty meal that warms you up on a chilly day. The way the flavors come together with tender chicken and vegetables in a rich broth is always a hit with my family and friends.
Ingredients
- 2 tablespoons (30 ml) olive oil, divided
- 1 ½ pounds (681 g) boneless skinless chicken breasts, or thighs
- 1 teaspoon (6 g) kosher salt
- ¼ teaspoon black pepper
- 1 cup (114 g) diced yellow onion, ½” dice
- 1 clove garlic, sliced
- 2 tablespoons (30 g) tomato paste
- ⅓ cup (47 g) all-purpose flour
- 3 cups (720 ml) unsalted chicken stock, or broth
- 1 cup (240 ml) pale ale beer
- 1 tablespoon (13 g) dark brown sugar
- 1 teaspoon chopped thyme
- 1 cup (149 g) diced white potatoes, 1" pieces
- 1 cup (149 g) diced sweet potatoes, peeled, 1" pieces
- 1 cup (142 g) sliced carrots, peeled, 1" pieces
- 1 cup (100 g) sliced brown mushrooms, ¼" thick
- 2 corn on the cob
- 1 tablespoon (3 g) 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 1/3 cup of water. Add to the pot after cooking in the oven. Boil on the stovetop, and stir until the stew is thickened.
Nutrition
Calories: 532kcal | Carbohydrates: 54g | Protein: 26g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 178mg | Sodium: 1224mg | Potassium: 553mg | Fiber: 5g | Sugar: 11g | Vitamin A: 8750IU | Vitamin C: 15.7mg | Calcium: 40mg | Iron: 2.9mg
Recipe Link