Dutch oven Chicken Stew with Mushrooms and Ale

Cooking.Outdoors's picture

Feb. 28, 2014

It's time to break out the Dutch oven and cook up a unique pot of Chicken Stew! Slightly sweet, hearty full of chicken and mushrooms, simmered in beer and topped with bacon. Using a antique Dutch oven on the grill and some very basic ingredients you can change the way you think stew should be!


Bacon strips 6 Large , cut into 1/2 inch pieces (((or 2 large chicken breasts)))
Chicken breast 2 Large , cut into bite size pieces
Salt 1/2 Teaspoon
Black pepper 1/4 Teaspoon
Leeks 2 , sliced (((white and tender green parts used)))
Cremini mushrooms 12 Ounce , quartered
Thyme 1/2 Teaspoon
Brown sugar 2 Tablespoon
Ale 1 Bottle (1 l)



1. Prepare the grill and place the dutch oven on it.


2. Put the bacon pieces in the pot and cook until crisp. Retain the fat in the pot, remove the bacon and set aside.

3. Add the chicken pieces to the bacon fat and season with salt and pepper. Allow to cook until brown, remove from the pot and set aside.

4. In the same pot, add the mushrooms and leeks, cook until the mushrooms are tender. Now add in the thyme, brown sugar and ale. Return the chicken back to the pan and cook covered until the chicken is completely cooked.


5. Serve garnished with prepared bacon pieces.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 369Calories from Fat 56

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 551 mg22.96%

Total Carbohydrates 46 g15.3%

Dietary Fiber 2 g8%

Sugars 34 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet