When you start running higher mileage, nutrition becomes really important. In addition to feeling hungry all of the time, running a lot can make you tired, and getting a good balance of protein, carbohydrates, and fats is important for performance and recovery.
Last week I bumped up my mileage quite a bit, and this week I’ll increase even more. I have been trying to plan and cook dinners ahead of time so that I don’t arrive home starving with nothing to eat.
This stew is perfect for famished evenings, and it keeps well in the refrigerator. When you cook the chicken long enough, it begins to fall off the bone. If you use skin-on chicken thighs, pull the skin off before serving (you could always save it and use it to make a home-made stock if you don’t like throwing food away). Serve this stew with a side of brown rice or quinoa and a salad for a very filling, satisfying dinner.
My inspiration came from this recipe at the Beeroness, but I ended up using stout simply because it’s the easiest import beer to find in Leipzig. I also added a generous helping of mushrooms and onions, and used bone-in chicken thighs. I would prefer to use boneless, skinless thighs, but couldn’t find them here. Feel free to make the substitution!
This recipe makes a huge pot of stew. You may want to cut it in half.
3 lbs chicken thights
3 tablespoons olive oil
2 yellow onions, thinly sliced
3 cloves garlic, minced
1 lb mushrooms, sliced
1 bottle of stout, porter, or other dark beer
1 tablespoon balsamic vinegar
1 tablespoon honey
1 tablespoon sriracha
2 tablespoons flour
salt and pepper to taste
1. In a large pot, heat 1 tablespoon olive oil. Add the onions and mushrooms and cook until soft, about 7 minutes. Add the garlic and cook for another minute. Transfer to a bowl and set aside.
2. In the same pot, heat the remaining olive oil. Brown the chicken thighs in batches, then return them all to the pot, adding the mushroom/onion mixture as well. Turn the heat to medium-low.
3. Add the beer, honey, sriracha, and balsamic vinegar. Partially cover the pot, and allow the stew to simmer for 30 to 40 minutes, until the chicken is falling apart.
4. If desired, thicken the broth with flour. To do this, in a small bowl whisk flour together with about 1/2 cup broth until smooth, then return to the pot, stirring vigorously to avoid the formation of clumps.
5. Season with salt and pepper.
Makes 6 to 8 servings.