Chicken Stew with Bourbon

This chicken stew starts out with the luscious savory flavors of coq au vin, but with bourbon instead of wine. Then you layer in red and gold beets and the beet greens. And voila, a dinner fit for a royal family. Or any family! Like any good stew, it takes a bit of time, but it’s well worth the effort.

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Ingredients

1 bunch each of red and gold beets, with the greens
2 tbsp olive oil
3 large chicken breasts
1 onion, chopped
4 cloves garlic, minced
1 bunch brown beech mushrooms
3/4 cup bourbon (or wine if you prefer)
3 cups homemade chicken stock 
1 tsp each thyme and oregano
2 tbsp flour
Salt and pepper to taste

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Directions

Prepare the ingredients: separate the beets from the greens and boil the beet roots for 1 hour in a large pot of water, until tender. Run them under cool water, rub off the peels with your fingers, and chop the beets into bite-sized pieces.

In another large pot, heat the olive oil over medium high heat, then lightly brown the chicken until the outside is cooked. Remove the chicken and add the onion and garlic. Stir and cook for 5-10 minutes until translucent.

Assemble the stew: when the onions are done, add the mushrooms, bourbon, spices, salt and pepper, and mix well. Cut up the chicken breast into large pieces and add to the pot, then add the chicken stock, which should cover all the ingredients. 

Add in the chopped beets, bring to a boil, then lower to medium low for a gentle simmer. Cover the pot and simmer for 40 minutes.

Finish the stew: when the simmering step is done, it should look nice and red. Add in the flour and the washed, chopped up beet greens, then cook for a couple more minutes to wilt the greens. Taste for salt and pepper and adjust seasonings as needed. Serve your chicken stew hot, with at least one big piece of chicken per bowl, surrounded by yummy veggies.