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Chicken and Beer Summer Stew

Print Recipe
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 4 servings

Ingredients
  

  • 2 tbs olive oil
  • 4 chicken thighs cut into cubes
  • salt and pepper
  • 1 red pepper julienned
  • 2 carrots peeled and sliced into coins
  • 1 shallot minced about 1/4 cup
  • 1 tbs flour
  • 1 cup white ale
  • 1 ear of corn
  • ½ cup shelled English peas
  • 1 tbs fresh lemon juice
  • ¼ cup heavy cream
  • ¼ tsp turmeric
  • ½ tsp salt
  • 5 leaves of basil sliced into ribbons
  • 1 loaf crusty Italian bread for serving

Instructions
 

  • Heat olive oil in an enamel cast iron pot or Dutch oven.
  • Sprinkle salt and pepper on chicken cubes.
  • Once the oil is hot but not smoking add the chicken, cook until browned on all sides, about 8 minutes. Using a slotted spoon, remove chicken from pot.
  • Add red peppers, carrots and shallots (plus additional oil if the pan is dry), cook until vegetables have started to soften, about 8 minutes. Add the garlic and cook for about 30 seconds.
  • Sprinkle with flour, add the beer, scrapping to deglaze the pot, making sure the flour is well combined without lumps.
  • Add the chicken back into the pot along with the corn and peas.
  • Reduce heat to maintain a low simmer, cover with the lid at a vent and allow to simmer for ten minutes.
  • Stir in the lemon juice, remove from heat.
  • Stir in the cream, turmeric, salt and pepper. Sprinkle with basil.
  • Serve with bread.