05 Oct THREE-BEAN BEER CHICKEN
One night I had a bunch of cut-up chicken pieces in my fridge, left over from a party the previous night. I had a bunch of beer left over, too. I put those two together, grabbed some beans I had on hand, and the result was this hearty stew.
|Prep Time||6 minutes|
|Cook Time||25 minutes|
- 1 2-to 3-pound chicken cut up into 10 pieces
- 3 tablespoons Old Bay seasoning
- 3 tablespoons unsalted butter
- 1 large onion finely chopped
- 6 cloves garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 (28-ounce) can diced San Marzano tomatoes
- 1 (12-ounce) bottle of corona
- 2 cups chicken stock
- 1 (15-ounce) can black beans drained
- 1 (15-ounce) can cannellini beans drained
- 1 (15-ounce) can chicpeas drained
- Preheat oven to 375˚F.
- Pat chicken dry, then toss in a bowl with Old Bay seasoning. Roast on a rimmed baking sheet, lined with foil, in the oven for 15 minutes.
- Meanwhile, in a large Dutch oven or skillet, melt butter over (or skillet) and stir until well coated. Add the beer and bring to a boil. Continue to cook for about 3 to 5 minutes. Add chicken stock and all beans.
- Cook for about 3 to 4 minutes longer until meat registers 165 degrees on a meat thermometer. Serve in large bowls. Sprinkle with fresh chopped parsley.