Beer-braised chicken stew Recipe
By October 1, 2014Published:
- Yield: 8 Servings
- 4 cloves garlic minced
- 1/2 teaspoon saffron threads loosely packed
- 2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- 1/4 cup lemon juice
- 1/2 cup olive oil plus two table spoons
- 8 skinless chicken thighs
- 1/2 teaspoon salt
- 1 1/2 cups fresh English peas
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 pound button mushrooms halved
- 8 scallions thinly sliced
- 1 tablespoon all-purpose flour
- 1 12-ounce bottle beer room temperature
- 1/2 cup heavy cream
- chopped fresh parsley for garnish
- In a mini food processor, combine the garlic, saffron, paprika and cayenne. Add the lemon juice and puree. Transfer the mixture to a large, shallow bowl and stir in 1/2 cup of the olive oil. Add the chicken thighs and turn to coat with the marinade. Refrigerate for 1 hour.
- Meanwhile, bring a medium saucepan of water to a boil over high heat. Add the salt and the peas to the boiling water and cook until tender, 5 to 6 minutes; drain. Heat the remaining 2 tablespoons of olive oil in a large enameled cast-iron casserole. Remove the chicken thighs from the marinade, scraping off the excess. Season the chicken with the black pepper and cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Transfer the chicken thighs to a platter.
- Wipe out the casserole. Add the butter and heat until melted. Add the halved mushrooms and sliced scallions and cook over moderate heat, stirring occasionally, until any liquid has evaporated and the mushrooms are browned, about 8 minutes. Sprinkle the flour over the mushrooms and cook, stirring, for 1 minute. Slowly stir in the beer and bring to a boil, scraping up any browned bits on the bottom of the casserole.
- Return the chicken thighs to the casserole, cover and simmer over low heat until the chicken is tender and cooked through, about 25 minutes. Add the cream and peas, increase the heat to medium and cook uncovered until the sauce has reduced slightly, about 5 minutes. Serve the chicken stew in shallow soup bowls, sprinkled with the parsley.