Spring Chicken & Beer Stew

Unpredictable April weather.

'April weather, rain and sunshine both together.'

Said someone, once.

It's one of those days today. I want to make the most of the season's bounty, the sun is out but, there's a chilly, biting wind.

The answer?

Chicken & Beer Stew

For two

Oven on at 200C/350F/Gas Mark 4

4 Chicken Thighs boneless & skinless

100g Lardons or Pancetta cubed

4-6 Shallots peeled & halved

5-6 Carrots peeled & cut into chunks

100g Mushrooms halved

1 Leek sliced

1/2 tbsp Sugar

1 tbsp Soy Sauce

300ml Pale Ale

Thyme Leaves

Parsley

Season the chicken thighs and brown on all sides in an oiled frying pan before removing to a casserole dish

Next in the pan go the lardons, let them crisp a wee bit before adding to the chicken

Add the shallots, carrots, mushrooms & sliced leek

Stir in the sugar and soy sauce, then transfer to the casserole dish, pouring over the chicken

Next into the casserole pot go the thyme leaves & the ale plus some seasoning

Pop the lid on or cover with some foil & then into the oven for 50-55 minutes

A few minutes to cool down & then scatter some parsley over the top before serving with some buttered, soft mash & peas.

AMM