Chicken stew with ale
The Vikings were fond of their ale and used it to cook with as well as to drink. Ale was the main drink in the northern countries of Europe particularly in the British Isles. It was made from malted barley and because the water used to make it was heated, it was safer to drink than fresh water, which was often contaminated. Beer, which included hops, was not drunk in Britain until the Middle Ages when it was introduced by the Flemish.
Preparation method
Heat the oil in the frying pan and bring up to a high heat.
Fry the chicken joints until evenly browned on all sides. Set aside.
Place 2 tablespoons of oil in the casserole and sweat the onions until translucent.
Add the vegetables, herbs and seasoning, stir, and continue to cook for a few minutes.
Add the chicken pieces and cover with the beer. If it doesn’t fully cover the chicken and vegetables, add a little water.
Bring to the boil and simmer for 20 minutes or until the chicken is cooked through and the vegetables are tender.
Serve immediately.
Tip: After you have peeled onions or shallots, cut it in half and remove the inner shoot as it can cause indigestion.
For tips on making stews see my guide for making soups and stews. 
