| Prep: 30 mins | Cook: 1.5 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 475 | 19g | 8g | 34g |
| sugars | fibre | protein | salt |
| 6g | 4g | 45g | 1.2g |
Why I Love Belgian Belgian Chicken Stew
Gather round, fellow flavor explorers, for a culinary trip to Belgium! Today, I’m sharing with you one of my absolute favorites – the Belgian Chicken Stew. Now, I know what you may be thinking, how did a boy with a deep love for Montana’s country-style cooking come across such a gem? Well, let me let you in on this delicious secret.
From Montana to Belgium
Belgian cuisine, like Montana cooking, is all about comfort and community. It’s about connecting with the people around your table and enhancing that connection through food. The robust layered flavors found in this Belgian Chicken Stew were an immediate pull for me and reminded me of late dinners back on the ranch, fresh game roasting on the fire, and the sweet tartness of ripe, hand-picked huckleberries. This slow-cooked wonder, however, is steeped in the heart of Europe and brings a unique authenticity to the table that cannot be ignored.
Although no particular chef inspired me to embark on this tasty Belgian journey, I must mention Chef Daniel Joly, an accomplished Belgian-born chef. His philosophy of showcasing simple, natural flavors has greatly influenced my approach on this dish. Simplicity reigns supreme, but the end result? Nothing short of extraordinary.
The Making of a Belgian Classic
Cooking this stew begins with browning the chicken thighs off in some good ol’ butter. As a nod to my background, I prefer using free-range chicken thighs, reminiscing the chickens that roamed freely on our Montana homestead. An array of spices are then added, carefully measured of course, to give that kick every meat lover craves.
Does it end there? Far from it! We then take flight from the plains of Montana and land smack-dab in the middle of a Belgian beer brewery, figuratively speaking that is! The stew is brewed with a generous dose of a good Belgian ale, coupled with a rich chicken stock. It’s then sweetened with a touch of brown sugar to balance out the flavors. The resulting aroma alone would captivate anyone, but it’s the first taste that wins hearts.
This hearty stew invites every comestible to the party, including onions, garlic, and the finest red potatoes and carrots from the land. Each ingredient, simple in its own right, blossoms into a gourmet medley when simmered together in this stew, exuding flavors that transport you to the cozy taverns of Belgium.
Similar to a traditional Homestyle Chicken Stew, like this one, the Belgian Chicken Stew has its own unique twist that sets it apart. Paired with a crusty baguette or a side green salad, this dish becomes a wholesome and warming meal.
So, my fellow foodies, when a craving for comfort food hits, consider this loving blend of the rustic and the gourmet, a Belgian Chicken Stew that’s close to my heart and, hopefully, soon to be close to yours!
What You’ll Need
- 6 chicken thighs, bone-in, skin-on
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 tablespoons butter
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1.5 cups Belgian ale
- 1.5 cups chicken stock
- 2 teaspoons brown sugar
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 tablespoon whole grain mustard
- 1 tablespoon apple cider vinegar
- 6 small red potatoes, cut into chunks
- 4 medium carrots, cut into chunks
Method
Step One
Season the chicken thighs with salt and pepper. Then, melt butter in a large pot or Dutch oven over medium heat. Add the chicken, skin-side down, and sear until the skin is browned. Then, remove the chicken from the pot and set it aside.
Step Two
In the same pot, add the chopped onions and minced garlic, cooking until they turn soft and translucent. Stir occasionally to prevent burning.
Step Three
Sprinkle the flour over the cooked onions and garlic. Stir and cook for 1 minute to remove the raw flour taste.
Step Four
Slowly pour in the Belgian ale and chicken stock into the pot, stirring constantly to prevent lumps from forming. Once it’s well combined, add in the brown sugar, bay leaves, thyme sprigs, whole grain mustard, and apple cider vinegar.
Step Five
Add the seared chicken thighs back into the pot, along with the chunks of red potatoes and carrots. Stir well to ensure everything is well combined.
Step Six
Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Allow the stew to cook for about 1 hour, or until the chicken and vegetables are tender.
Step Seven
Once the stew is cooked, remove it from heat and discard the bay leaves and thyme sprigs. Ladle it into bowls, serve warm, and enjoy this delicious Belgian Chicken Stew!
