Dutch oven Chicken Stew with Mushrooms and Ale Recipe
It’s time to break out the Dutch oven and cook up a unique pot of Chicken Stew! Slightly sweet, hearty full of chicken and mushrooms, simmered in beer and topped with bacon. Using a antique Dutch oven on the grill and some very basic ingredients you can change the way you think stew should be!
(Closed Captioning available on this video)
Recipe adapted from: Great Food Great Beer Cookbook
Video Transcript:
Presenter:
Hey, everyone, today we’re making chicken stew with mushrooms and ale on the grill in a Dutch oven on the Cooking Everything Outdoors show.
So first things first, let’s talk about our ingredients.
What I have here is 6 strips of bacon that I’ve pretty much… it’s thick cut, I’ve cut in 1/2 inch pieces.
Now, the original recipe calls for a whole chicken cutup and I have no dark meat eaters in this family, so I went with two large chicken breasts.
And then I just cut those up in bite-sized pieces.
You’ll need a 1/2 teaspoon of salt.
1/4 teaspoon of black pepper ground up fresh.
You’re going to need 2 leeks.
These are sliced up.
I’ve separate them, washed them really good and sliced them up real thin, and included just a little bit of the green.
About 12 ounces of crimini mushrooms that have been quartered.
This is really about a dozen mushrooms.
1/2 a teaspoon of thyme or thyme, however you’d like to pronounce it.
2 tablespoons of brown sugar.
And a bottle of ale.
Now I’m using Sammy Adams because I love this brand, seasonal.
This is their Cold Snap which is a white ale and had some spices added to it.
So it’s going to add just a little bit more flavor.
So let’s talk about our setup right now.
What I have is a charcoal kettle that I have probably 20 or 30 coals lit up underneath.
I’ll be adding more as I go through this process, but this is just to get by Dutch oven going.
And then I have a flat bottom, this is an antique Dutch oven that we’re going to be cooking everything in.
So the first thing we’d do we’re going to preheat this and it’d probably take about 5 minutes.
This is not quite there yet.
But I want to add the bacon to this because we’re going to use the bacon and the grease in this recipe.
Okay, now the beacon’s done.
And at this point we want to remove it to drain.
Just throw that on some paper towels.
Now, on the bottom here there is a lot of bacon grease.
Now if you’re using a whole chicken, it would have the skin and a lot of additional fat.
So you would want to dump this grease out and leave about 2 tablespoons.
I am going to leave a good portion of it in there because I have virtually no fat on those chicken breasts.
Now, we’re going to add our chicken and salt and pepper to season it.
Our chicken goes in.
If it’s hot, if there’s water there it’ll splatter on you.
Put that in there and get that cooking.
It’s going to pick up those bacon bits.
And we’re going to brown this up.
We’re going to add our pepper and our salt.
When your chicken’s fairly browned up and it browns much easier if it’s not as crowded as this, so when you’re putting in a whole chicken you certainly want to do a fewer pieces.
But this has got some color and I’m happy with that.
I’m just going to pull this off.
And now we want to add our leeks and our mushrooms and our leeks.
And we’re going to cook these until the mushrooms are tender.
And we’re going to be scraping up any bits on the bottom of that, get all that flavor mixed up in there.
Lid back on and cook that down.
Now we have our mushrooms nice and tender.
Our leeks have cooked down.
So I have a little bit of juice there on the bottom of that pan.
We want to add our thyme, our brown sugar.
Get that mixed up in there.
And our ale, the whole bottle.
Well, maybe a sip for the chef.
Now take the chicken that you cooked including the juices and pour all that back in that pot.
Now, this is where we’re going to cook the chicken until it’s done.
We’re going to simmer this pot for maybe 20 or 30 minutes until the meat, the chicken is no longer pink and the inside is going to reduce the stock.
And we’re going to have a stew here in a few minutes.
So let’s see how we’re doing here.
Oh, yeah, oh my Gosh.
That is an aggressive simmer but it looks fantastic.
Some nice broth there.
Smells incredible.
And we’ll just double-check a piece of chicken there and make sure… yep, I think this is all done.
Let’s serve this up.
We do need to sprinkle some of our bacon because we love our bacon.
And that’s about it.
Before I go I want you to take a second and visit my sponsors, Outdoor Cooking, Camp Chef and Island Grillstone.
Without them none of this would be possible.
There’d be no Cooking Everything Outdoors show.
Thanks, everybody.
I’ll see you when I see you.
