Ingredients
- 2 tbs olive oil
- 4 chicken thighs, cut into cubes
- salt and pepper
- 1 red pepper, julienned
- 2 carrots, peeled and sliced into coins
- 1 shallot minced (about 1/4 cup)
- 1 tbs flour
- 1 cup white ale
- 1 ear of corn
- 1/2 cup shelled English peas
- 1 tbs fresh lemon juice
- 1/4 cup heavy cream
- 1/4 tsp turmeric
- 1/2 tsp salt
- 5 leaves of basil, sliced into ribbons
- 1 loaf crusty Italian bread for serving
Directions
- Heat olive oil in an enamel cast iron pot or Dutch oven.
- Sprinkle salt and pepper on chicken cubes.
- Once the oil is hot but not smoking add the chicken, cook until browned on all sides, about 8 minutes. Using a slotted spoon, remove chicken from pot.
- Add red peppers, carrots and shallots (plus additional oil if the pan is dry), cook until vegetables have started to soften, about 8 minutes. Add the garlic and cook for about 30 seconds.
- Sprinkle with flour, add the beer, scrapping to deglaze the pot, making sure the flour is well combined without lumps.
- Add the chicken back into the pot along with the corn and peas.
- Reduce heat to maintain a low simmer, cover with the lid at a vent and allow to simmer for ten minutes.
- Stir in the lemon juice, remove from heat.
- Stir in the cream, turmeric, salt and pepper. Sprinkle with basil.
- Serve with bread.