Beer Braised Chicken Stew with Potatoes & Onion
 
 
Author:
Recipe type: Entree
Ingredients
  • 4 garlic cloves, finely chopped
  • 1 tablespoon smoked paprika
  • 3 tablespoons extra virgin olive oil
  • 2 ½ lbs. skinless boneless chicken thighs
  • 1 12-ounce bottle of beer (ale or brown)
  • 2 bay leaves
  • 1 cup frozen pearl onions
  • 1 lb. red fingerling potatoes cut in half lengthwise
  • 1 large carrot, sliced
  • 2 tablespoons whole grain mustard
  • 2 teaspoons fresh thyme, chopped
  • 1-cup chicken stock
  • 1 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • Salt & Pepper to taste
Instructions
  1. Mix together the garlic, smoked paprika and 2 tablespoons of the olive oil to form a paste. Rub all over the chicken thighs and let marinated at least an hour.
  2. Heat a large pot over medium-high heat. Add the remaining olive oil and when hot, add the chicken. Season to taste with salt and pepper. Brown the chicken on both sides.
  3. Add the beer, bay leaves, onions, potatoes, mustard, thyme and chicken stock. Simmer until the chicken is cooked through and the potatoes are fork tender.
  4. Add the parsley & chives and adjust salt and pepper.
  5. Note: this dish is best made the day before to allow for the flavors to further develop. Yields 6 servings
Recipe by Tout va bien! (tm) at https://christymajors.com/pub-style-st-patricks-day-entertaining-from-fancy-girl-table/