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Beer-Braised Chicken Stew with Potatoes and Winter Root Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Dutch Oven
  • Cutting Board
  • Wooden Spoon

Ingredients
  

  • 1.5 pounds bone-in chicken thighs
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 3 medium potatoes, cubed
  • 12 ounces beer
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Season the chicken thighs with salt and pepper, then brown them on both sides for about 4 minutes per side. Remove the chicken and set it aside.
  • Add the diced onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the sliced carrots, sliced parsnips, and cubed potatoes. Cook for another 3 minutes, stirring occasionally.
  • Pour in the beer and scrape the bottom of the pot to loosen any browned bits. Let the beer simmer for 2 minutes.
  • Return the chicken thighs to the pot. Add the chicken broth and dried thyme. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes.
  • Remove the lid and simmer uncovered for 10 more minutes to thicken the broth slightly. Taste and adjust salt and pepper if needed. Sprinkle with chopped fresh parsley before serving.

Notes

Use a malty lager or brown ale for the best balance with the root vegetables. If the broth seems too thin at the end, mash a few potato pieces against the side of the pot to help thicken it naturally. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stove with a splash of broth.
Course: Main Course
Cuisine: American
Equipment: Dutch Oven, Cutting Board, Wooden Spoon