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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
This super-simple chicken dish will become a weekly request. Serve it with white or brown rice or mashed potatoes to lap up all the scrumptious sauce. This is winter comfort food at its best.
3 tablespoons Gefen Olive Oil
1 large onion, chopped
2 carrots, cut into 1/2-inch chunks
2 parsnips, cut into 1/2-inch chunks
5 cloves garlic, minced or 5 cubes Gefen Frozen Garlic
1 (3-pound) chicken, whole or cut into pieces
2 sprigs fresh thyme or 1 teaspoon dried thyme
1 (12-ounce) can beer (Corona, Heineken, or any pale ale)
1/2 cup–1 cup chicken or vegetable stock, such as Manischewitz
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
In a large Dutch oven, heat oil over medium heat. Add onions, carrots, and parsnips and cook about five minutes, until lightly browned and slightly softened. Add garlic and cook two more minutes.
Add chicken, thyme, beer, stock, salt, and pepper. Bring to a gentle boil, cover, and reduce to a simmer. Cook about 35–45 minutes, until chicken is cooked through and liquid is fragrant.
Preheat oven to 375 degrees Fahrenheit.
Uncover chicken and cook in the oven about 10 minutes, until chicken is browned. Alternatively, place under the broiler about three minutes to lightly brown.
Photography by Chay Berger
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