Rustic Irish Chicken And Cabbage Stew Food

RUSTIC IRISH CHICKEN AND CABBAGE STEW RECIPE

Steps:

• Combine the beer, 2½ cups of broth, garlic, bay leaves, and thyme. Set aside.
• Place the onions at the bottom of the crockpot.
• On the bed of onions, layer the chicken pieces on top.
• Distribute the bacon and mushrooms evenly on top of the chicken.
• Pour the beer mixture over the chicken. Cover and cook over High for 3 to 4 hours, or on Low for 6 to 7 hours
• Roughly 2 hours before the stew is ready, add the potatoes and carrots.
• Add your cabbage roughly 1 hour before the stew is ready. Continue cooking.
• Roughly 15 minutes before it is ready to be served, dissolve the flour in the remaining broth.
• Temporary remove chicken from the mix and set aside. Add your slurry into the crockpot while stirring.
• Once the starch has been combined, return the chicken, season to taste with salt and pepper and allow to finish cooking
• Serve together with potatoes of your choice, or crusty bread.

RUSTIC CHICKEN STEW

Steps:

• In a large saucepan, bring broth to a low simmer and add bay leaves and chicken thighs. Simmer for 20 minutes. Remove chicken with a slotted spoon and coarsely chop when cool enough to handle. While chicken is cooling, add carrots and potatoes to broth. Add chicken when chopped.
• Meanwhile, melt butter over medium heat in a non-stick frying pan. Add onion, celery and mushrooms and sauté until soft, about 5-7 minutes, stirring occasionally. Stir in thyme, parsley, and flour. Stir until flour is absorbed and add mixture to broth.
• Simmer stew for 15 to 20 minutes or until your potatoes and carrots are almost cooked to your preference. Add beans and milk or cream and let heat for 5 minutes. Add salt and pepper to taste. Remove bay leaves and serve!