Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lb mushrooms, sliced
- 2 large potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup beer
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp butter
- Chopped parsley, for garnish
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil and butter in a Dutch oven or large pot over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. Add the mushrooms, potatoes, carrots, onion, and garlic to the pot. Cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
4. Add the chicken broth, beer, tomato paste, thyme, rosemary, bay leaf, salt, and pepper to the pot. Stir to combine.
5. Return the chicken to the pot and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Remove the bay leaf and discard.
8. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning chicken, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 22g
Protein: 25g
Sodium: 550mg
Sugar: 5g
Fiber: 4g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or bone-in chicken pieces.
- Beer can be substituted with white wine or chicken broth.
- Dried thyme and rosemary can be substituted with fresh herbs.
Variations:
- Add diced bacon or smoked sausage for extra flavor.
- Use different types of mushrooms, such as shiitake or cremini.
- Add other vegetables, such as celery or parsnips.
Tips and tricks:
- Use a sharp knife to cut the chicken into bite-sized pieces.
- Don't overcrowd the pot when browning the chicken, as this will prevent it from browning properly.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot when adding the broth and beer, as this will add flavor to the dish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter, garnished with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Serve with crusty bread or rolls to soak up the sauce.
- Pair with a light-bodied red wine, such as Pinot Noir or Beaujolais.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Mashed potatoes
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few minutes to thicken it.
- If the sauce is too thick, add more chicken broth or beer to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pichelsteiner is a traditional German stew that originated in Bavaria. It typically contains a variety of meats, potatoes, and vegetables, and is often served with a side of bread or dumplings.
Flavor profiles:
This dish is savory and hearty, with a rich sauce that is flavored with beer, thyme, and rosemary.
Serving suggestions:
Serve hot, with a side of bread or dumplings to soak up the sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A