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Wednesday, February 19, 2014

Recipe: Stout and Chicken Stew

It had been a long time since we had comfort food, and I was craving a stew or thick soup.  Not having a crockpot here (and being too cheap to buy one to use for a few months then give away), made it difficult, but I have a really cool rice cooker that I have used as a stand in for pots and a slow cooker.  I actually have no idea where I found this recipe, as it must have just been online because there is no record of it on Pinterest.  It turned out delicious, and if I closed my eyes I could almost pretend I was at home (minus the oppressive heat)!


8 skin on or skinless chicken thighs
Salt and pepper to taste
2 tbsp oil
2 tbsp plus 5 tbsp butter at room temperature
2 medium yellow onions, chopped
4 medium carrots, cut into 1 inch chunks
4 to 6 medium potatoes (I used about 15 baby potatoes cut in halves)
1 medium celery root chopped into 1 inch chunks
2-12 ounce bottles Porter or stout beer
2 cups chicken stock or broth
2 tbsp brown sugar
2tbsp dijon mustard
2 tsp tomato paste
1 tsp dried thyme
1/4 cup all purpose flour
chopped parsley


Season the chicken with the salt and pepper, in a large heavy pot, heat the oil over medium and sear the chicken, turning once and twice until browned on both sides.  Transfer to plate.

Melt 2 tbsp butter into the pot on medium.  Add the onions and sauté until golden.  Add carrots, potatoes and celery.  Stir in the Porter, broth, sugar, mustard, tomato paste and thyme.  Return the chicken to the pot and bring to a simmer.  Reduce heat to med low and simmer for about 30 mins.  

In a heatproof bowl, mash together the 5 tbsp butter and the flour to form a thick paste.  Gradually whisk in about 2 cups of the hot cooking liquid and slowly stir this into the pot.  Again, cover and simmer until the chicken and vegetables are totally cooked, about 10 mins.

Add any needed salt and pepper and plate the chicken and vegetables.  Pour as much of the liquid as you want over top.  Scatter some parsley overtop if you desire.  

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