One-Pot Wonder: Hearty beer-infused chicken stew
I tend to get stir-crazy really quickly in the winter and want nothing more than to just get out of the house. Then other days, however, there's nothing I want more than to turn the fire on, put on some sweats and spend the day simmering something delicious on the stove.
This one-pot chicken stew is perfect for those days. With dark beer, bacon, chicken that's so tender it's literally falling apart and hearty butternut squash, this is the stew you could eat all winter. Serve it over rice, mashed potatoes or even a fun grain like farro.
It'll help keep the stir-craziness at bay, promise.
One-pot hearty beer-infused chicken stew recipe
The perfect hearty, healthy winter stew for those days you're cooped up in the house.
Prep time: 15 minutes | Cook time: 1 hour 15 minutes | Total time: 1 hour 30 minutes
- 1-1/2 pounds skinless chicken thighs
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- 2 carrots, chopped
- 1 onion, chopped or 8 ounces cipollini onions, peeled
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1/2 tablespoon fresh thyme leaves
- 1 (15 ounce) can diced tomatoes
- 1 cup dark beer
- 3 cups chopped butternut squash
- 3 slices bacon, chopped
- Preheat the oven to 350 degrees F.
- Heat a large pot or Dutch oven over medium-high heat, and add the olive oil.
- Season the chicken with salt and pepper, place it in the pot, and brown it on each side.
- Transfer the chicken to a plate, and set it aside.
- Add the carrots, onion, garlic, rosemary, thyme and bacon to the pot, and cook until softened, about 5 to 7 minutes.
- Add the diced tomatoes, beer and butternut squash, and stir.
- Place the chicken back into the pot, bring to a boil, and then cover and place the pot in the oven for about 1 hour, until the chicken is cooked through and falling apart.
- Remove from the oven, and serve while hot.
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