We’ve outlined all the ingredients and directions for you to make the perfect Ale-Simmered Chicken with Dried Plums. This dish qualifies as a Intermediate level recipe. It should take you about 1 hr 55 min to make this recipe. The Ale-Simmered Chicken with Dried Plums recipe should make enough food for 6 servings.
You can add your own personal twist to this Ale-Simmered Chicken with Dried Plums recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Ale-Simmered Chicken with Dried Plums recipe.
Ingredients for Ale-Simmered Chicken with Dried Plums
- 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
Directions for Ale-Simmered Chicken with Dried Plums
- 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.
Cookware for your recipe
You will find below are cookware items that could be needed for this Ale-Simmered Chicken with Dried Plums recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Dutch Oven – Dutch Oven (1879–1894) was a British Thoroughbred mare that won the 1882 St. Leger Stakes. Raced extensively as a two-year-old, she won nine races and £9429, but her form faltered in her late three and four-year-old seasons. Retired in 1884, Dutch Oven was not considered to be a success in the stud, but her offspring exported to Australia and Argentina did produce successful racehorses.
- Chicken Recipes
- Poultry – Poultry (/ˈpoʊltri/) are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). The term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word “poultry” comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal.The domestication of poultry took place around 5,400 years ago in Southeast Asia. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have been used for cockfighting at first and quail kept for their songs, but soon it was realised how useful it was having a captive-bred source of food. Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, and modern breeds often look very different from their wild ancestors. Although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises.Together with pig meat, poultry is one of the two most widely eaten types of meat globally, with over 70% of the meat supply in 2012 between them; poultry provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. All poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. Semi-vegetarians who consume poultry as the only source of meat are said to adhere to pollotarianism.The word “poultry” comes from the West & English “pultrie”, from Old French pouletrie, from pouletier, poultry dealer, from poulet, pullet. The word “pullet” itself comes from Middle English pulet, from Old French polet, both from Latin pullus, a young fowl, young animal or chicken. The word “fowl” is of Germanic origin (cf. Old English Fugol, German Vogel, Danish Fugl).
- Main Dish
