Beer-Braised Chicken Stew Recipe

Name: Beer-Braised Chicken Stew
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings, 1/8 recipe (231 g) each
Ingredients: 1/4 cup flour; 1 whole chicken (3 lb./1.4 kg), cut into 8 pieces; 2 Tbsp. oil; 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing; 1/2 lb. (225 g) fresh mushrooms, quartered; 2 onions, cut into wedges; 1 can (341 mL) porter beer; 1 cup water; 2 cups carrots, chopped; 2 Tbsp. chopped fresh thyme; 2 Tbsp. Heinz Dijon Mustard

Ingredients

1/4 cup flour
1 whole chicken (3 lb./1.4 kg), cut into 8 pieces
2 Tbsp. oil
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
1/2 lb. (225 g) fresh mushrooms, quartered
2 onions, cut into wedges
1 can (341 mL) porter beer
1 cup water
2 cups carrots, chopped
2 Tbsp. chopped fresh thyme
2 Tbsp. Heinz Dijon Mustard

	PREP TIME 30m	COOK TIME 45m	TOTAL TIME 1h15m
YIELD 8 servings, 1/8 recipe (231 g) each

Instructions

1. Place flour in shallow dish. Dip chicken, 1 piece at a time, in flour, turning to evenly coat chicken with flour; shake gently to remove excess flour.
2. Heat oil in Dutch oven or large deep skillet on medium-high heat. Add chicken, in batches if necessary; cook 7 to 8 min. or until evenly browned, turning after 6 min. Remove chicken from pan, reserving drippings in pan. Drain chicken on paper towels.
3. Add dressing, mushrooms and onions to reserved drippings in pan; cook and stir 5 min. Add all remaining ingredients except chicken; stir. Return chicken to pan. Bring to boil; simmer on medium-low heat 45 min. or until chicken is done (165ºF), stirring occasionally.

Dinner