Stews cooked in a Dutch oven require little preparation; the marinade and cooking require much more time, so this easy Beer Braised Chicken is best prepared 1 day in advance. The next day, warm it up slowly and gently, and a very pleasant smell will fill your house.
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for Beer Braised Chicken With Carrots
For 4 people:
- 1 large chicken
- 2 1/2 cups(60cl) Blue Chimay beer (or any Belgian abbey brewer beer)
- 1/2 lb (250g) mushrooms
- 1/2 lb (250g) smoked bacon
- 2 large onions
- 2 cloves of garlic
- 2 large carrots
- 1 bulb of fennel
- 1 1/3 ounce (50g) butter
- 4 cloves
- 1/2 teaspoon cinnamon
- Salt and pepper
- 1 sprig of thyme
- 2 bay leaves
Directions
The day before, prepare the marinade
1. Cut your chicken into pieces.
2. Peel the garlic, carrots, and onions, then cut the carrots and fennel into small cubes (brunoise).
3. Chop the garlic and the onions finely.
4. Cut the bacon into small pieces.
5. Place chicken in a bowl with the fennel, garlic, carrots, onions, and bacon. Then cover with beer.
6. Add the cloves, thyme, bay leaves, cinnamon,n and add salt to your liking.
7. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
Cooking
1. Clean the mushrooms, remove the dirt from the feet while keeping them whole if they are not too big.
2. Remove the chicken from the marinade and drain.
3. Remove the cloves from the marinade.
4. Place the marinade in a colander to separate the vegetables from the beer. Keep the beer.
5. Melt the butter in a saucepan over medium heat.
6. Add the chicken pieces and brown them for 10 minutes.
7. Add mushrooms, bacon, and vegetables from the marinade.
8. Let sweat for 5 minutes.
9. Pour beer over all and cook, covered, for 1 hour 30 minutes to 2 hours over low heat.
Your chicken stew is ready to serve!
Photo credit: © Eatwell101.com
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Read also: ginger lemon cookies
Beer Braised Chicken With Carrots
- 1 large chicken
- 2 1/2 cups(60cl) Blue Chimay beer (or any Belgian abbey brewer beer)
- 1/2 lb (250g) mushrooms
- 1/2 lb (250g) smoked bacon
- 2 large onions
- 2 cloves of garlic
- 2 large carrots
- 1 bulb of fennel
- 1 1/3 ounce (50g) butter
- 4 cloves
- 1/2 teaspoon cinnamon
- Salt and pepper
- 1 sprig of thyme
- 2 bay leaves
Instructions
The day before, prepare the marinade
- Cut your chicken into pieces.
- Peel the garlic, carrots, and onions, then cut the carrots and fennel into small cubes (brunoise).
- Chop the garlic and the onions finely.
- Cut the bacon into small pieces.
- Place chicken in a bowl with the fennel, garlic, carrots, onions, and bacon. Then cover with beer.
- Add the cloves, thyme, bay leaves, cinnamon,n and add salt to your liking.
- Cover with plastic wrap and marinate in the refrigerator for 12 hours.
Cooking
- Clean the mushrooms, remove the dirt from the feet while keeping them whole if they are not too big.
- Remove the chicken from the marinade and drain.
- Remove the cloves from the marinade.
- Place the marinade in a colander to separate the vegetables from the beer. Keep the beer.
- Melt the butter in a saucepan over medium heat.
- Add the chicken pieces and brown them for 10 minutes.
- Add mushrooms, bacon, and vegetables from the marinade.
- Let sweat for 5 minutes.
- Pour beer over all and cook, covered, for 1 hour 30 minutes to 2 hours over low heat.
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