Description
This rustic beer-braised chicken and root vegetable stew calls for a delicious premium lager and is the perfect meal for a chilly evening.
Ingredients
- 1 Medium Yellow Onion, Cut Into Bite-sized Chunks
- 1 Large Carrot, Cut Into 1/2 Inch Chunks
- 6 Large Cremini Mushrooms, Quartered
- 1 Medium Celery Root, Peeled, Trimmed And Cut Into 1-inch Chunks
- ½ Rutabaga, Cut Into 1-inch Chunks
- ½ pounds Small Red Potatoes
- 2 Tablespoons Canola Oil
- 8 Boneless And Skinless Chicken Breasts
- Sea Salt And Ground Black Pepper To Taste
- 16 ounces, fluid Premium Lager Beer (I Used Creemore Springs)
- 2 cups Chicken Stock
- 2 Tablespoons Packed Light Brown Sugar
- 2 Tablespoons Dijon Mustard
- 3 Tablespoons Tomato Paste
- 1 teaspoon Dried Thyme
- 2 Tablespoons Cornstarch
- ¼ cups Cold Water
Preparation
Preheat oven to 250 F. Place your chopped veggies in a large Dutch oven or deep casserole dish. Set aside.
Heat canola oil in a large pan over moderate heat. Crack some sea salt and black pepper onto the chicken thighs then add them into the pan. Sear the chicken, on both sides, until golden brown. Add 1/4 cup of the beer to the pan and allow the chicken to simmer in the beer for approximately 5 minutes. Remove from heat.
Place the chicken thighs in the Dutch oven in and around the vegetables. Pour the beer/contents of the pan over the chicken and vegetables.
In a small pot, bring the chicken stock to a light simmer. Slowly add the rest of the beer and bring back to a simmer. Add the brown sugar, Dijon mustard, tomato paste, and thyme. Whisk until the sugar is dissolved and everything is combined.
In a small bowl, whisk together half of the cornstarch and the cold water. When thoroughly mixed, slowly add it to the stock. Allow to simmer for approximately 5 minutes, whisking constantly. If after 5 minutes it’s not as thick as you’d like, repeat the cornstarch and water method one more time.
Carefully pour the liquid over the chicken and vegetables, cover, and put in the oven to bake. Baste every hour or so. This stew can roast from 5-7 hours at 250 F, but you can bring it to 350 F and have it done in 3-5 hours depending on your oven.
