Poultry Stew with Beer Recipe

Ingredients:

• 2 pounds of boneless, skinless chicken thighs
• 1 tablespoon of olive oil
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 2 cups of chicken broth
• 1 cup of beer (preferably a light beer like Pilsner)
• 2 large potatoes, peeled and chopped
• 2 large carrots, peeled and chopped
• 1 cup of frozen peas
• 1 teaspoon of dried rosemary
• 1 teaspoon of dried thyme
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
3. Add the onion and garlic and cook until soft and aromatic, about 3-5 minutes.
4. Pour in the chicken broth and beer and bring to a simmer.
5. Add the potatoes and carrots and cook until tender, about 15-20 minutes.
6. Return the chicken to the pot and add the peas, rosemary, thyme, salt, and pepper.
7. Cook for an additional 5 minutes until the chicken is cooked through and the stew is heated through.

Verdict:

This hearty and flavorful stew is perfect for a cold winter’s night or a cozy family dinner. The addition of beer lends a subtle depth of flavor to the dish and the vegetables and spices add extra texture and warmth.

Serving Suggestions:

Serve the stew hot with a crusty bread or over a bed of rice or mashed potatoes. Pair with a light beer or a full-bodied red wine to complement the flavors of the dish.