Layers of taste on this rooster stew may have you coming again for extra.
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Recipe courtesy of Meals Community Kitchen
Whole: 40 min
Prep: 10 min
Cook dinner: 30 min
Yield: four servings
1/four pound slab or thick-cut bacon, reduce into 1/2-inch items
eight skinless, boneless rooster thighs (about 2 half kilos)
Kosher salt and freshly floor pepper
All-purpose flour, for dredging
1 tablespoon extra-virgin olive oil
1 (12-ounce) bottle beer (ideally brown ale)
1 cup frozen pearl onions, thawed
half pound small red-skinned new potatoes, halved
2 tablespoons whole-grain mustard
2 tablespoons packed darkish brown sugar
four sprigs contemporary thyme
three tablespoons chopped contemporary parsley
Warmth a big pot over medium-high warmth. Add the bacon and prepare dinner till browned, about 5 minutes. Take away with a slotted spoon and switch to a paper-towel-lined plate. Season the rooster with salt and pepper and dredge in flour, shaking off the surplus. Add the olive oil to the drippings within the pot. Add the rooster in batches and prepare dinner over medium-high warmth till golden on the underside, 6 to 7 minutes, then flip and sear the opposite aspect, about 1 minute.
Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, ensuring the rooster is totally submerged. Simmer till the rooster is cooked by, about 15 minutes. Discard the thyme and stir within the bacon and parsley.
Recipe courtesy Meals Community Journal
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