Description
A hearty, flavorful chicken stew perfect for a cozy night in. Slow-cooked chicken with shallots and tomatoes in a rich brown ale sauce.
Ingredients
Units
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- Olive oil
- 1 chicken, cut up into pieces, bone-in and skin on
- 15 shallots, peeled
- 1 head of garlic, peeled and crushed
- salt and pepper
- 2 tbsp dark brown sugar
- 3/4 cups (175 ml) beer
- 4 tomatoes, diced
- 1 can of diced tomatoes
- 2 tbsp malt vinegar
- 3 sprigs of fresh oregano, roughly chopped
Instructions
- Brown the chicken parts on all sides in olive oil over high heat in a heavy-bottomed pot. Do not cook through; just brown the skin. Remove to a plate and set aside.
- Lower the heat to medium-high. Add the shallots and cook until browned, about 5 minutes, stirring occasionally but allowing some to caramelize.
- Add the garlic and cook for 30 seconds. Season with salt, pepper, and brown sugar. Stir for another 30 seconds.
- Deglaze the pan with beer.
- Lower the heat to medium. Add the remaining ingredients. Simmer uncovered for 10 minutes.
- Add the chicken back to the pot and simmer uncovered over low heat for approximately 90 minutes.
Notes
- For deeper flavor, use a good quality dark brown ale with noticeable malt notes.
- If you prefer a thicker sauce, simmer uncovered for a longer period, or mix 1 tbsp of cornstarch with 2 tbsp of cold water and stir into the stew during the last 15 minutes of cooking.
- Leftovers can be stored in the refrigerator for up to 4 days and are even more flavorful the next day.
- Prep Time: 20 minutes
- Cook Time: 100 minutes
- Category: Main Course
- Method: Braising
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 40
- Cholesterol: 150