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Old English chicken stewed in ale
A rich, slow-cooked, old fashioned stew to warm up a wintry day.
What you need
- For the stew
- 4 large chicken thighs, skinned
- 6 tsp plain flour or wholemeal flour
- 6 tsp dry mustard
- 6 tsp sunflower oil
- 15 g butter
- 2 medium onions
- 500 ml brown ale
- 6 tsp worcestershire sauce
- seasoning
- 45 ml chopped fresh sage leaves
- For the rarebit toasts
- 50 g English mature cheddar cheese
- 1 tsp dry mustard
- 1 tsp plain flour
- 1 tsp worcestershire sauce
- 15 ml brown ale
- 2 slices wholemeal bread, toasted
Method
Trim any excess fat from the chicken. Put the flour and mustard powder into a bowl. Toss in the chicken and coat evenly.
Heat the oil and butter in a large flameproof casserole. Fry the chicken over a fairly high heat, turning occasionally, until golden. Remove and keep hot.
Peel and slice the onions into wedges and fry quickly until golden. Add the chicken, ale, Worcestershire sauce, and seasoning. Bring to the boil, cover and simmer very gently for about 1 hr 30 min, until the chicken is very tender.
Meanwhile, make the rarebits: Preheat a hot grill. Grate the cheese and mix with the mustard, flour, Worcestershire sauce and ale. Spread over the toasts and place under the grill for about 1 min, until melted and golden. Cut into fingers.
Stir the sage into the chicken stew, bring to the boil and serve with the rarebits.
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Preparation 15 minutes Cook 1 ¾ hours Total 2 hours -
Energy 491 kcal/serving Fat 9.89 g/serving Carbohydrates 73.62 g/serving Glycaemic Index 44 Glycaemic Load 8.22 
Serving suggestion
Garnish with fresh sage leaves.
Cook's tip
If you like, substitute the rarebit toasts with jacket potato.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2055 | 653 | 10475 | 8350 |
| Energy (kcal) | 491 | 156 | 2500 | 2000 |
| Protein (g) | 24.1 | 7.67 | ||
| Carbohydrate (g) | 22.7 | 7.21 | 345 | 275 |
| Fat (g) | 31.1 | 9.89 | 95 | 70 |
| Fat (saturated) (g) | 9.87 | 3.14 | ||
| Fibre (g) | 1.99 | 0.63 | ||
| Sodium (mg) | 376 | 119 | ||
| Salt (equivalent) (g) | 0.94 | 0.30 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 111 | 35.4 | 800 |
| Vitamin B-12 (µg) | 0.43 | 0.14 | 1 |
| Vitamin B-6 (mg) | 0.39 | 0.12 | 2 |
| Vitamin C (mg) | 4.72 | 1.50 | 60 |
| Vitamin D (µg) | 5.07 | 1.61 | 266 |
| Vitamin E (mg) | 0.34 | 0.11 | 10 |
| Zinc (mg) | 2.39 | 0.76 | 15 |
| Calcium (mg) | 183 | 58.3 | 800 |
| Folate (mcg) | 38.8 | 12.3 | 200 |
| Iron (mg) | 3.24 | 1.03 | 14 |
| Magnesium (mg) | 67.2 | 21.4 | 300 |
| Niacin (mg) | 6.63 | 2.11 | 18 |
| Pantothenic acid (mg) | 1.24 | 0.40 | 6 |
| Riboflavin (mg) | 0.29 | 0.09 | 1.6 |
| Phosphorous (mg) | 286 | 91.1 | 800 |
| Thiamin (mg) | 0.18 | 0.06 | 1.4 |
This recipe is:
Citrus free
Corn-free
Egg free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning, fresh sage or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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