Simple to make, complex in taste. This hearty pot of stew is a whole meal packed into one.
I’m a big fan of chicken thighs as it has so much flavor. For beer selection, dark beers tend to be more full bodied, malty and sweet and work well in this stew. Pale ale or IPA tends to be bitter.
Beer Braised Chicken Stew
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 ( or more as needed)
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
Heat a large pan. Add bacon and cook over medium heat until lightly browned. Remove bacon to a large plate.
Dry chicken with paper towels, sprinkle with salt and pepper. In batches, sear chicken for 3 to 5 minutes, until brown on all sides. Remove chicken to the plate with the bacon and continue searing until all chicken pieces are browned. Set aside.
Add onions, garlic and mushrooms and sauté for a few minutes. Add in tomato paste and flour and mix together. Add in beer, scraping any remaining browned bits off the bottom of the pan. Add in chicken, bacon, chicken broth, carrots, potatoes, herbs and bay leaves. Add more broth if not completed covered.
Cover and bring to a simmer over low heat and cook for about 30-45 minutes or until chicken is tender. Or cook in the oven at 325 degrees for about 45 minutes. To thicken sauce: Add flour mixture to pan and simmer until thickened, stirring constantly. Taste and adjust seasoning, as needed.