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Spring Tomorrow
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Beer Braised Chicken Recipe

This Beer Braised Chicken Recipe is an age-friendly recipe. 🙂 The reason why I’m highlighting this is because I was quite amused by my parents earlier. I had asked them if they wanted to bring home some of this beer braised chicken stew I had made and they both responded that ‘they don’t take alcohol’ simultaneously.

That just makes me realise that some people still do not know that by boiling beer (or wine) for at least 20 minutes, it actually removes its alcohol content as the alcohol will simply evaporate. And that is why in most dishes or sauces that are made with beer or wine, we can’t actually taste the alcohol in it.

Beer Braised Chicken Recipe

Beer Adds Depth Of Flavour

Beer makes a great replacement for chicken stock but I like using both at the same time when braising or stewing meat as the beer really adds a deeper flavour. For chicken dishes, I would recommend using lager beer. For this recipe, I’ve used Heineken. And for beef/lamb dishes, I would recommend using stouts instead.

You can enjoy this Beer Braised Chicken on its own or if you need some bulking up, you can serve it with rice or pasta too. 😉

Beer Braised Chicken Recipe
3-4
  • 1/2 chicken, cut into large pieces
  • 1 carrot, sliced
  • 4 stalks celery, sliced
  • 550g baby potatoes, halved
  • 1 large yellow onion, peeled & sliced into eighths
  • 500ml chicken stock
  • 1 can 330ml lager beer
  • salt & freshly ground black pepper
  • 2 + 1 tsp sunflower oil
Marinate chicken with salt and pepper.
Heat 2 tsp oil in pan and brown the chicken pieces. Remove and set aside.
In same pan, add 1 tsp oil and stir fry all the vegetables together.
Pour in the beer and stock. Return chicken to the pan.
Bring to a boil and reduce heat to simmer for 45 minutes.
Season with salt & pepper if desired.
Serve the stew on its own or with rice/pasta if preferred.

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