Cooking with Craft Beer

Who says beer is only for drinking?

As soon as the burly woolen sweaters and insulated winter boots come out for the season, it’s time to make a stew. Carbonnade, a favorite stew in Belgium known for its rich, flavorful beer broth, is just the thing for the cold season. While traditionally done with beef, this version with chicken comes together in just under an hour and the meaty pieces are tender as ever.

Beer is a great choice for slow-cooked dishes because its bitter hops add balance to sweet vegetables like carrots and onions. The delicious malt and yeast notes make stews taste like it has spent all day simmering in the oven (In reality? Only 45 minutes).

Beer Chicken Stew (Chicken Carbonnade)

Serves 4 to 6

1 whole chicken, cut into pieces

Corn starch

Salt and pepper

4 slices of bacon, chopped

2 pounds onions, thinly sliced

2 bay leaf

2 cups beer

2 cups chicken stock

1 tbs balsamic vinegar, optional

Thyme

Parsley

In a large dutch oven pan, melt 2 tablespoons of the butter. Season the chicken with salt and pepper and coat with a thin layer of cornstarch. Add half of the chicken to the pan. Cook over moderate heat until lightly browned, about 3 minutes per side. Set aside. Repeat with the second batch of meat.

Add chopped bacon to the pan and cook over low heat, stirring, until crisp and set aside. Add the onions and carrots with salt and pepper to the pan, and cook over low heat, stirring, until browned, 8 minutes.

Return the chicken and bacon to the pan. Add the thyme and bay leaves. Slowly add the beer, then add the stock and the vinegar. Cover and simmer over low heat, stirring, until the chicken is fully cooked for about 45 minutes.

Sprinkle with parsley and serve with boiled potatoes. It’s probably best practice to go ahead and enjoy that craft brew with your warming dinner.