While cooking, do not allow the dish to get too dry. Try to stir every 30 minutes and add a bit of water as needed.
By Maggie Cubbler
Hubs and I enjoyed this last night while having our first alfresco dinner of the summer in the garden. This dish is quite simple to make. The acidity from the tomatoes and the sweetness from the brown ale sauce makes this dish a perfect year-rounder.
- Olive oil
- 1 chicken, cut up into pieces, bone-in and skin on
- 15 small shallots, peeled
- 1 head of garlic, peeled and crushed
- salt and pepper
- 2TB dark brown sugar
- ¾ cup/175 ml beer
- 4 tomatoes, diced
- 1 can of diced tomatoes
- 2TB malt vinegar
- 3 sprigs of fresh oregano, roughly chopped
- In a heavy-bottomed pot, brown the chicken parts on all sides in the olive oil over high heat. Do not cook through, you're just browning the skin. When finished, remove to a plate and set aside.
- Lower the heat to medium-high. Add the shallots to the oil and cook until browned or about 5 minutes. Stir occasionally but allow some of the shallots to caramelize.
- Add the garlic and cook for another 30 seconds. Season with the salt, pepper, and brown sugar. Stir for another 30 seconds or so.
- Deglaze the pan with the beer.
- Lower the heat to medium. Add the rest of the ingredients. Allow to simmer, uncovered, for 10 minutes.
- Add the chicken back to the pot and simmer, uncovered, over a low heat for roughly 90 minutes.
- Serve with bread and beer.
- Get Loaded!