Braised Beer Chicken Stew
By Traeger Kitchen
An adult and delicious take on momma’s stew, this hearty soup is full of tender Traegered chicken, veggies, potatoes, and — you guessed it — beer.
Prep Time
20 Minutes
Cook Time
1 Hours
5 Minutes
Pellets
Hickory
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1/4 Cup | all-purpose flour |
| 2 Teaspoon | salt |
| 2 Tablespoon | Traeger Chicken Rub |
| To Taste | pepper |
| 3 Whole | Chicken Pieces, 3.5lbs |
| 2 Tablespoon | extra-virgin olive oil |
| 1 Large | onion, chopped |
| 2 Clove | garlic, chopped |
| 1 Whole | green bell pepper, chopped |
| 1 Small | Baby Carrots, bag |
| 1 Can | Tomato, diced |
| 12 Fluid Ounce | beer |
| 12 Small | Potatoes |
Step
1
When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
2
Place a large Dutch oven pan in the Traeger and pre-heat until very hot.
500 ˚F / 260 ˚C
3
In a bowl mix together flour, 1 tsp salt, Traeger Chicken rub, and black pepper to taste. Add chicken to flour mixture and coat well.
4
Heat oil in the Dutch oven and add chicken pieces. Cook both sides until golden brown, about 15 minutes. Remove chicken from pan and reserve.
500 ˚F / 260 ˚C
00:15
5
Add onions, garlic, and green peppers to the Dutch oven and sauté for a few minutes. Add the carrots and sauté for 3 minutes more. Add the tomatoes, 1 tsp salt and cook for 5 minutes. Stir in beer and potatoes.
400 ˚F / 204 ˚C
00:08
6
Top stew with the chicken pieces, cover and let cook for another 40 minutes. Serve warm. Enjoy!
500 ˚F / 260 ˚C
00:40
My Notes
In order to add notes for this recipe, you must log in or create an account.