This one-pot dinner is an adaptation of  Food & Wine magazine’s original recipe by Gail Simmons. It replaces some of the chicken stock with Station 26 Colorado Cream Ale and the raw barley with a pale or golden-colored barley like the pale malt at  Root Shoot Malting Genie malt. Station 26 Brewing Co. is a huge proponent of craft malt, and one of Root Shoot Malting’s largest customers. Here’s a blog post they wrote about their partnership with the malthouse. This recipe adaptation was provided by Emily Hutto, founder of RadCraft a communications cooperative for fermented malted barley crafters.

Barley Stew using Colorado beer and malt.
Barley Stew – Root Shoot’s Genie Pale malt, a barley variety that is used to brew Station 26 Brewing Co.’s Colorado Cream Ale used in this recipe adaptation.

Active Time: 40 MIN
Total Time: 1 HR 15 MIN
Yield: Serves: 6
adapted to including Colorado beer 

1/2 cup all-purpose flour
Kosher salt
Freshly ground pepper
2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
1/4 cup plus 1 tablespoon vegetable oil
2 carrots, sliced 1/4 inch thick
2 celery ribs, sliced 1/4 inch thick
1 large leek, white and pale green parts only, thinly sliced
1 garlic clove, minced
1 3/4 cups raw barley 

5 cups chicken stock
1 cup Station 26 Colorado Cream Ale
1 cup water
1/4 cup chopped dill
2 tablespoons fresh lemon juice
1/4 cup chopped tarragon
1/2 cup freshly grated Parmigiano-Reggiano cheese (1 1/2 ounces)

Station 26 beer used in this recipe.
Colorado Cream Ale by Station 26 gets subbed in for some of the stock in this adaptation of a F&W magazine recipe.

How to Make It
Step 1
In a shallow bowl, combine the flour with 1 teaspoon each of salt and pepper. Dredge the chicken in the flour; shake off the excess.

Step 2
In a medium enameled cast-iron casserole, heat 2 tablespoons of the oil. Add half of the chicken and cook over moderately high heat until golden, about 2 minutes per side. Transfer the chicken to a bowl. Brown the remaining chicken in 2 more tablespoons of the oil.

Step 3
Pour off the fat. Add the remaining 1 tablespoon of oil and the carrots to the casserole and cook over moderate heat for 3 minutes. Add the celery, leek and garlic and cook until starting to soften, 2 minutes. Add a large pinch each of salt and pepper and the raw barley. Cook over moderately high heat, stirring, until the raw barley starts to toast, 1 minute. Add the stock/beer and water and bring to a boil. Cover and simmer over low heat, stirring occasionally, until the barley is almost tender, about 20 minutes.

Step 4
Return the chicken to the stew; cover and simmer until cooked through and the stew has thickened, about 10 minutes. Stir in the dill and lemon juice and season with salt and pepper. Spoon the stew into bowls, sprinkle with the tarragon and cheese and serve.

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