Ale-Simmered Chicken with Dried Plums

Recipe courtesy Dave Lieberman
TOTAL TIME: 1 hr 55 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 40 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 3 pounds chicken pieces, bone-in and skin on
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 2 medium onions, medium dice
  • 4 cloves garlic, peeled and roughly chopped
  • 2 (12-ounce) bottles good-quality ale
  • 3 ounces tomato paste (about 1/2 small can)
  • 1 (14.5-ounce) can crushed tomatoes
  • 1/2 pound carrots (about 6 small carrots), peeled and chopped into 3/4 to 1-inch pieces
  • 5 sprigs fresh thyme
  • 8 ounces pitted dried plums
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Trim excess fat from chicken parts and cut breasts in half so that all the pieces will cook in roughly the same amount of time. Season the chicken generously with salt and pepper. Heat vegetable oil in a large, oven-proof pot (such as a Dutch oven) over medium-high heat. Brown chicken on all sides, about 5 minutes per side, then set aside on a plate and reserve. Add the onions and garlic and cook a couple minutes to sweat them down a little. Add the ale and deglaze the bottom of the pot. Add the tomato paste and canned tomatoes and stir well until tomato paste is dissolved. Add carrots, thyme, and plums. Return the chicken to the pot along with any reserved juices. Gently submerge the chicken pieces by nestling them into liquid (this will cook them evenly without drying them out).
Return to medium heat and bring to a simmer. Reduce heat to low, cover, and continue to simmer on low for 1 1/2 hours until chicken is cooked through and starting to fall off the bone.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 1 reviews

  • on December 27, 2011

    Flag

    I got a chance to make this when I went home for christmas and it made for a perfect christmas day dinner~! I used Wailua Wheat Ale brewed with tropical passion fruit, I'm not sure if you can find it on he mainland but if you can I highly recommend it and if you live in hawaii us should be able to find it in any of the regular grocery stores or at walmart : I HIGHLY recommend it be cooking in a dutch oven and its great served over rice~! And it works well with dried thyme if you can't find fresh thyme.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.