Turn up the heat with this chicken stew recipe – spiked with your favourite pale ale…
What you need
110g chorizo, crumbled
4 chicken thighs, with skin and bone
Salt and pepper
Flour, for dredging chicken
1 cup sliced brown onion
1¼ cups chopped celery
1½ cups chopped carrot
¾ cup pale ale
2½ cups chicken stock
2 sprigs fresh rosemary
1 cup pitted green olives
1/ In a large pot over medium heat, cook chorizo, stirring occasionally, for seven to 10 minutes. Transfer to a plate using a slotted spoon. Raise the heat to mediumhigh, season thighs with salt and pepper and cover in flour. Add thighs to the pot, skin-side down. Cook for six minutes; flip and cook for another two minutes. Transfer thighs to a plate.
2/ Discard fat from the pot. Add onion and cook, stirring occasionally, for two minutes. Stir in celery and carrots and cook for two minutes. Pour in beer, scraping up browned bits from the pot. Add stock and one rosemary sprig. Transfer chorizo and thighs, skin-side up, back to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
3/ To serve, remove rosemary sprig and divide stew among four bowls. Top with olives and fresh leaves from the remaining rosemary.
SERVES 4. Per serving: 1797kJ, 26g fat (7g sat), 13g carbs, 3g sugar, 891mg sodium, 3g fibre, 31g protein.