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
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.