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Developed by Darlene Veenhuizen of , this beer and chicken recipe is an easy one-pot-meal that can be served as a stew or on top of mashed potatoes or rice. Cooking chicken with a pale ale or lager will not only add a subtle flavor, but beer has tannins that help tenderize the meat and make it more flavorful.
For easy camp cooking, store vegetables in a zip-top bag already chopped and ready to go.
Ingredients
- 4-6 chicken thighs, bone-in and skin on
- Sprinkle of each: dried thyme, paprika, onion powder, garlic powder, salt, and pepper
- 3 Tbsp. olive oil
- 1 yellow onion, chopped into large chunks
- 1 green bell pepper, chopped into large chunks
- 1 orange bell pepper, chopped into large chunks
- 2 garlic cloves, chopped
- 1 light flavored beer such as a pale ale or lager
- 1 lb. baby potatoes
- Salt and pepper to taste
Preparation
1. Ahead of time, season chicken with dried spices, salt, and pepper. Keep chilled.
2. Place a Dutch oven over a campfire with a good coal base and the grate down. To the pan, pour in olive oil and let it heat up. Add chicken skin-side down, and let brown for 5-7 minutes.
3. Turn chicken over and brown on other side for another 4-5 minutes. Keep an eye on your fire and adjust time accordingly.
4. Add onions, bell peppers, and garlic, and cook for about 8 minutes until starting to cook down.
5. Pour in beer. Scrape the bottom of pan to deglaze. Cover with a cast-iron lid and reduce to medium-low heat. Keep pot holder nearby for checking on the stew.
6. Cook for about 20 minutes, depending on how strong your fire is. Open lid and check chicken, stir if it’s browning too quickly in one spot or rotate your pot to a different part of the fire. Add baby potatoes and cook for about 20 more minutes, until chicken is cooked through and potatoes and vegetables are tender.
From the kitchen of Darlene Veenhuizen, .