Chicken Stew with Beer

A couple weeks ago, we were invited to a beer-tasting event. While I am not much of a beer drinker - let's just attribute that to too many thirsty Thursdays at Sal's during my college days - it was a good opportunity to get together with some great friends.

There is a misconception shared by many our friends and relatives, especially those on the east coast and those back in the Caribbean, that the brutality of Minnesota winters means the end to most activities. This is not entirely true; the fun simple moves indoors. As was true on this particular night. It started with delicious food and very lively friends, and ended with dancing and me winning a twelve-pack of beer!

So over the next few days, I will attempt to explore beer's culinary uses. This should be interesting.

Chicken Stew with Beer

Serves 4 to 5

4 chicken breasts

1/2 cup all purpose flour

3/4 tsp salt and

1/2 tsp ground black pepper

1 onion, diced

1 green pepper, diced

2 celery stalks, chopped

2 garlic cloves, minced

2 bay leaves

1/2 tsp ground cumin

2 tbsp tomato paste

2 russet potatoes, cubed

1 twelve oz bottle of beer

4-6 cups low sodium chicken stock

1. Season the chicken and coat all sides with flour, shaking off any excess. Add a couple tablespoons of oil to a large pot and brown the chicken on all sides. Remove from the pot and set aside.

2. Add the onion, pepper, and celery to the pot, and cook until softened, about 4 to 5 minutes. Add the garlic and bay leaves, and cook for another minute. Return the pieces of chicken to the pot together with the remaining ingredients, stir and bring to a simmer. Cover, reduce the heat, and cook for 45 minutes.

3. Remove the chicken shred or cut into small cubes, then return the shredded chicken to the pot, and cook for another 10 to 15 minutes. Add more chicken stock if needed. Remove the bay leaves before serving.