Hunter’s Chicken with Brown Ale
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 large whole chicken (about 4 pounds), cut into 8 pieces
1 large onion, halved and sliced
3/4 cup diced carrot
3/4 cup diced celery
4 cloves garlic, sliced
1 (12-ounce) bottle brown ale (beer)
1 (10-ounce) package small mushrooms
2 (14.5-ounce) cans whole tomatoes, drained
4 sprigs rosemary
1 bay leaf
1 yellow bell pepper, cut into 1-inch strips
1 red bell pepper, cut into 1-inch strips
1 orange bell pepper, cut into 1-inch strips
16 pitted olives
In large stock pot, warm olive oil over medium heat. Season chicken with
1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan, in two
batches if necessary, and cook until golden, about 7 minutes per batch.
Transfer chicken to a plate.
To the same pan, add onions, carrot, celery and garlic. Cook, stirring
occasionally, until onions are lightly browned, about 6 to 8 minutes. Add
beer and deglaze pan, scraping up browned bits. Let beer boil 2 minutes.
Add mushrooms, tomatoes, rosemary and bay leaf. Return chicken to pot,
partially cover pot with lid, reduce heat to medium-low and cook for 25
minutes.
Stir in bell peppers and olives. Cook, uncovered, for 15 minutes or until
chicken juices run clear when pierced with fork. Stir in the remaining 1/4
teaspoon salt and 1/4 teaspoon pepper. Serve hot.