Bistro-Style Chicken Stewed in Ale
Indulge in the comforting flavors of Bistro-Style Chicken Stewed in Ale, a hearty dish that marries tender chicken with a rich and flavorful broth. This recipe involves browning chicken quarters and simmering them with a medley of sautéed vegetables and aromatic herbs, all infused with a light ale. The addition of cream at the end adds a luxurious richness to the sauce, making it perfect for serving over rice or with crusty bread. Gather your loved ones around the table and enjoy this delightful dish that brings rustic French cuisine into your home. Perfect for cozy dinners, it’s a meal that warms both the heart and the stomach. Enjoy every satisfying bite!
N/A
Servings
188
Calories
11
Ingredients
Ingredients
Plain flour
2 tablespoons (Seasoned with salt and freshly ground black pepper)
Chicken quarters
4 (Halved)
Onions
2 (Quartered)
Carrots
4 (Thickly sliced)
Celery ribs
4 (Thickly sliced)
Butter
2 ounces (Unsalted)
Olive oil
1 tablespoon (For sautéing)
Light ale (Bière Blonde)
12 ounces (For simmering)
Garlic clove
1 (Crushed)
Bouquet garni
1 (See note below)
Heavy cream or half-and-half
3 tablespoons (For finishing the sauce)
Instructions
1
In a shallow dish, combine the plain flour with salt and freshly ground black pepper. Dredge the chicken quarters in the seasoned flour, ensuring they are well-coated.
2
In a deep, large skillet or Dutch oven, heat the butter and olive oil over medium heat until foaming. Add the quartered onions, thickly sliced carrots, and celery ribs, and sauté gently for about 5 minutes until they start to soften. Use a slotted spoon to remove the vegetables from the pan and set them aside.
3
In the same pan, add the floured chicken pieces, skin-side down, and brown them on all sides—this should take about 8-10 minutes. If necessary, add a little more olive oil to prevent sticking.
4
Return the sautéed vegetables to the pan with the chicken. Pour in the light ale and add the crushed garlic and bouquet garni. Season the mixture to taste with additional salt and pepper.
5
Bring the mixture to a gentle simmer. Cover the pan and reduce the heat to low. Allow the dish to simmer for 60 minutes, stirring occasionally. About halfway through the cooking time, taste the broth and adjust seasoning as needed.
6
Once the chicken is cooked and tender, transfer the chicken and vegetables to a warmed serving dish. Increase the heat under the casserole to bring the juices to a boil. Remove from heat and stir in the heavy cream or half-and-half until the sauce is thickened and creamy.
7
Pour the creamy sauce over the chicken and vegetables, and serve immediately for a truly heartwarming meal.
Nutrition Information
11g
Fat
8g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Bistro-Style Chicken Stewed in Ale?
It is a hearty dish featuring tender chicken quarters simmered in a rich broth of ale, vegetables, and aromatic herbs, finished with a touch of cream.
What type of chicken is used in this recipe?
The recipe calls for 4 chicken quarters that have been halved.
How long does the chicken need to simmer?
The chicken should simmer for 60 minutes on low heat until it is cooked and tender.
What kind of ale is recommended?
A light ale, specifically Bière Blonde, is recommended for this recipe.
How many calories are in a serving?
There are 188 calories per serving of this chicken stew.
What are the primary vegetables used?
The main vegetables are 2 quartered onions, 4 thickly sliced carrots, and 4 thickly sliced celery ribs.
How much fat does this dish contain?
One serving contains 11g of fat.
How much protein is provided per serving?
This recipe provides 15g of protein per serving.
What is the purpose of dredging the chicken in flour?
Dredging the chicken in seasoned flour helps with browning and contributes to thickening the sauce.
When should the heavy cream be added?
The heavy cream should be stirred in at the very end, after the chicken and vegetables have been removed and the juices have been brought to a boil.
Can I use half-and-half instead of heavy cream?
Yes, the recipe specifies that you can use either 3 tablespoons of heavy cream or half-and-half.
What herbs are used for seasoning?
The dish uses a bouquet garni along with salt and freshly ground black pepper for seasoning.
How much ale is required?
The recipe requires 12 ounces of light ale.
How long should I brown the chicken?
The chicken pieces should be browned on all sides for approximately 8-10 minutes.
What cooking fats are used to sauté the ingredients?
A combination of 2 ounces of unsalted butter and 1 tablespoon of olive oil is used.
Is this recipe considered French cuisine?
Yes, it is described as a dish that brings rustic French cuisine into your home.
How many garlic cloves are needed?
The recipe uses 1 crushed garlic clove.
What should I serve with this stew?
It is recommended to serve this dish over rice or with crusty bread.
What is the carbohydrate count?
There are 8g of carbohydrates per serving.
How should the celery be prepared?
The 4 celery ribs should be thickly sliced.
Should the pan be covered during the simmering process?
Yes, the instructions state to cover the pan while the stew simmers for 60 minutes.
What is the first step of the recipe?
The first step is to combine plain flour with salt and pepper in a shallow dish and dredge the chicken quarters.
How long do you sauté the vegetables?
The onions, carrots, and celery should be sautéed gently for about 5 minutes until they start to soften.
What happens to the vegetables after they are sautéed?
They are removed from the pan with a slotted spoon and set aside while the chicken is browned.
Can I add more olive oil if the chicken sticks?
Yes, you can add a little more olive oil to the pan if necessary during the browning process.
How many ingredients are in this recipe?
There are 11 ingredients listed in the recipe.
What is the texture of the sauce?
The sauce becomes luxurious, rich, and creamy after the addition of the heavy cream or half-and-half.
Is this a good recipe for a cozy dinner?
Yes, it is described as a delightful dish perfect for cozy dinners that warms both the heart and the stomach.
What type of pan is best for this recipe?
A deep, large skillet or a Dutch oven is recommended for preparing this stew.
Should the sauce be boiled before adding the cream?
Yes, you should increase the heat to bring the pan juices to a boil, then remove from heat before stirring in the cream.