Beer Braised Chicken with Mushrooms, Potatoes and Tarragon

By lbgtdep

You can use either chicken thighs with or without bones and skin, however the bones and skin will help add flavor.

Use a beer which is low on bitters. A slightly sweet beer works perfectly.

If desired, substitute white wine, we suggest a Pinot Grigio, instead of beer.

Ingredients

• 8 chicken thighs
• 2 tablespoons canola oil
• 12 ounces onion
• 6 ounces bacon
• 1-1/2 tablespoons flour
• 3 cloves garlic
• 7 ounces carrot
• 1-1/2 pounds potatoes (yellow baby potatoes)
• 1 cup Samual Adams Winterlager
• 2 cups chicken stock
• 3 tablespoons whole grain mustard
• 2 bay leaves
• 6 sprigs thyme
• 1/2 pint heavy cream
• 8 ounces Baby Bella mushrooms
• 10 sprigs flat leaf parsley
• 6 sprigs tarragon

Preparation

Step 1

Using a vegetable peeler, peel the carrots. Half them lengthwise and cut them into 1/2-inch thick pieces. Set aside.

Peel the onions. Dice them into 3/4-inch dices and set aside.

Peel the garlic cloves and slice them thinly.

Wash and clean the baby potatoes and half them. Set aside.

Cut the bacon into 1/4-inch pieces. Set aside

Preheat the Staub Universal Pan on medium heat.

Season the chicken with salt and pepper. Add the canola oil to the preheated pan and add the chicken thighs. Sear the chicken thighs on all sides until golden brown (they will not be cooked through). Remove the chicken thighs from the pan and set aside.

Adjust the heat to medium-low. Add the onions and bacon and cook, stirring frequently until lightly browned. Add the carrots and potatoes and cook, stirring frequently, until lightly browned. Add the flour and stir for two minutes.

Put the chicken on top of the vegetables. Add the beer, chicken stock and bay leaves. Stir in the whole grain mustard.

Turn the heat as low as possible and let simmer (do not boil). You might even use heat diffuser.

Clean and cut the Baby Bella mushrooms into quarters. Set aside

Mince the parsley and the tarragon.

20 minutes before serving add the heavy cream, the Baby Bella mushrooms and the minced herbs. Season with salt and pepper to taste.

Serve the stew in the universal pan.

Serve with bread or rice.