Belgian Chicken Stew with Potatoes and Carrots

Step 1: Heat the oil and brown the chicken

Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pot and set aside.

• 2 tablespoons olive oil
• 1 lb chicken

Step 2: Sauté the onion and garlic

Add the onion and garlic to the pot and cook until softened, about 5 minutes.

• 1 onion (diced)
• 3 cloves garlic (minced)

Step 3: Make the roux

Add the flour and stir to coat the vegetables. Cook for 1-2 minutes, stirring constantly.

• 2 tablespoons all-purpose flour

Step 4: Deglaze the pot and add seasonings

Slowly pour in the beer and chicken broth, stirring constantly to prevent lumps. Add the bay leaves, thyme, rosemary, paprika, salt, and pepper. Bring the mixture to a simmer.

• 1 cup beer
• 4 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Step 5: Add the vegetables and chicken

Add the potatoes, carrots, and reserved chicken to the pot. Stir to combine. Cover and simmer for 45-50 minutes, or until the vegetables are tender and the chicken is cooked through.

• 3 potatoes (peeled and diced)
• 3 carrots (peeled and sliced)
• Reserved chicken from step 1

Step 6: Finish and serve

Remove the bay leaves from the pot. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley.

• Chopped parsley (for garnish)