Chicken and Beer Summer Stew
Chicken and Beer Summer Stew is a main course that serves 4. One portion of this dish contains around 33g of protein, 34g of fat, and a total of 740 calories. For $2.5 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. 472 people were impressed by this recipe. Head to the store and pick up ale, lemon juice, chicken thighs, and a few other things to make it today. From preparation to the plate, this recipe takes about 18 minutes. It is brought to you by The Beeroness. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is spectacular. Similar recipes include Beer-Braised Chicken Stew With Vegetables, Chicken Stew with Beer(Pollo Estofado en Cerveza), and Beer-Braised Chicken Stew with Fava Beans and Peas.
Servings: 4
Preparation duration: 8 minutes
Cooking duration: 10 minutes
Ingredients:
1 cup white ale
5 leaves of basil, sliced into ribbons
2 carrots, peeled and sliced into coins
4 chicken thighs, cut into cubes
1 loaf crusty Italian bread for serving
1 ear of corn
1 Tbs flour
¼ cup heavy cream
1 Tbs fresh lemon juice
2 Tbs olive oil
½ cup shelled English peas
1 red pepper, julienned
½ tsp salt
salt and pepper
1 shallot minced (about 1/4 cup)
¼ tsp turmeric
Equipment:
slotted spoon
dutch oven
frying pan
pot
Cooking instruction summary:
Heat olive oil in an enamel cast iron pot or Dutch oven. Sprinkle salt and pepper on chicken cubes. Once the oil is hot but not smoking add the chicken, cook until browned on all sides, about 8 minutes. Using a slotted spoon, remove chicken from pot. Add red peppers, carrots and shallots (plus additional oil if the pan is dry), cook until vegetables have started to soften, about 8 minutes. Add the garlic and cook for about 30 seconds. Sprinkle with flour, add the beer, scrapping to deglaze the pot, making sure the flour is well combined without lumps. Add the chicken back into the pot along with the corn and peas. Reduce heat to maintain a low simmer, cover with the lid at a vent and allow to simmer for ten minutes. Stir in the lemon juice, remove from heat. Stir in the cream, turmeric, salt and pepper. Sprinkle with basil. Serve with bread.
Step by step:
1. Heat olive oil in an enamel cast iron pot or Dutch oven. Sprinkle salt and pepper on chicken cubes. Once the oil is hot but not smoking add the chicken, cook until browned on all sides, about 8 minutes. Using a slotted spoon, remove chicken from pot.
2. Add red peppers, carrots and shallots (plus additional oil if the pan is dry), cook until vegetables have started to soften, about 8 minutes.
3. Add the garlic and cook for about 30 seconds. Sprinkle with flour, add the beer, scrapping to deglaze the pot, making sure the flour is well combined without lumps.
4. Add the chicken back into the pot along with the corn and peas. Reduce heat to maintain a low simmer, cover with the lid at a vent and allow to simmer for ten minutes. Stir in the lemon juice, remove from heat. Stir in the cream, turmeric, salt and pepper. Sprinkle with basil.
5. Serve with bread.
Nutrition Information:
covered percent of daily need
