Belgian Braised Stew
Recipe / Naomi Sherman
This delicious and rich stew is traditionally made using rabbit and a dark beer. I’ve mixed it up a bit by using easier-to-source chicken and a good-quality cider.
Serves: 4
1 cup chicken stock, warmed
1 cup prunes
3 tbsp plain flour
1 tsp salt
½ tsp ground black pepper
1kg mixed chicken pieces
2 tbsp olive oil
100g thick-cut bacon or speck
2 onions, sliced thinly
350mL can cider or dark beer
1 tsp minced garlic
1 tbsp apple-cider vinegar
1 tbsp fresh thyme, roughly chopped
2 bay leaves
1. Heat the chicken stock in a small saucepan and add the prunes to soak.
2. Place the flour, salt and pepper in a bowl or bag and add the chicken pieces. Toss to coat the chicken in flour, then shake off excess. Retain the seasoned flour in the bowl.
3. Heat a Dutch oven or other heavy-bottom stew pot over medium-high heat.
4. Add the olive oil and cook the chicken until golden brown on each side. Work in batches. Set the browned chicken aside.
5. Lower the heat to medium and sauté the bacon until it renders most of its fat.
6. Sauté the onions in the bacon fat until translucent. Sprinkle the reserved flour. Stir and cook for a couple of minutes.
7. Gradually add the cider or beer, stirring after each addition to thicken the sauce.
8. Bring to a boil, then add the garlic, apple-cider vinegar and herbs.
9. Return the chicken pieces to the pot, cover, reduce the heat to low
