Important: You must be 19 years of age to purchase alcohol.
View Cart

Choose Home Delivery and get your order in 2-3 business days in the Greater Toronto & Hamilton areas and 3-5 business days in all other areas.
Need it sooner? Choose Same-Day Pickup, available at 190+ stores.

Chicken, Celery Root & Stilton Stew

Holiday 2011
201106003.jpg
food and drink

BY: Tonia Wilson-Vuksanovic

Leaving the bone in the chicken while cooking creates a more flavourful stew, but cubed, boneless chicken breasts can be used instead, for the sake of convenience.

3 tbsp (45 mL) vegetable oil
4 chicken breasts, skinless and bone in ⅓ cup (80 mL) all-purpose flour
2 cups (500 mL) ale
3 cups (750 mL) onion, coarsely chopped
8 cups (2 L) celery root, peeled and coarsely chopped
1 cup (250 mL) carrot, peeled and coarsely chopped
1/2 cup (125 mL) Stilton cheese, crumbled
1/2 cup (125 mL) 35% cream, optional
2 tbsp (30 mL) garlic, finely chopped
2 tbsp (30 mL) fresh thyme, finely chopped Salt and pepper to taste

1 In a large sauté pan heat oil over medium high and sear chicken until brown on all sides, about 10 minutes.

2 Remove chicken from pan, and place in the slow cooker—it will not be cooked through at this point. Add flour to the reserved fat in the sauté pan and stir until all the flour has been absorbed by the oil. Slowly add 1 cup (250 mL) of the beer and stir to combine while scraping up any brown bits from the bottom of the pan. Once this mixture comes to a boil pour all of it into the slow cooker.

3 Add the onion, celery root, carrot, second cup of beer, cheese, cream, garlic, thyme, salt and pepper.

4 Cook on low for 7 hours. When finished, carefully shred the chicken meat off the bone, discard bones and place meat back into the stew. Gently stir the stew and serve.

Serves 8

What to Serve

LCBO#:13245
$11.00  
LCBO#:84012
$15.50  
201106003.jpg
food and drink

Chicken, Celery Root & Stilton Stew

Holiday 2011

BY: Tonia Wilson-Vuksanovic

Leaving the bone in the chicken while cooking creates a more flavourful stew, but cubed, boneless chicken breasts can be used instead, for the sake of convenience.

3 tbsp (45 mL) vegetable oil
4 chicken breasts, skinless and bone in ⅓ cup (80 mL) all-purpose flour
2 cups (500 mL) ale
3 cups (750 mL) onion, coarsely chopped
8 cups (2 L) celery root, peeled and coarsely chopped
1 cup (250 mL) carrot, peeled and coarsely chopped
1/2 cup (125 mL) Stilton cheese, crumbled
1/2 cup (125 mL) 35% cream, optional
2 tbsp (30 mL) garlic, finely chopped
2 tbsp (30 mL) fresh thyme, finely chopped Salt and pepper to taste

1 In a large sauté pan heat oil over medium high and sear chicken until brown on all sides, about 10 minutes.

2 Remove chicken from pan, and place in the slow cooker—it will not be cooked through at this point. Add flour to the reserved fat in the sauté pan and stir until all the flour has been absorbed by the oil. Slowly add 1 cup (250 mL) of the beer and stir to combine while scraping up any brown bits from the bottom of the pan. Once this mixture comes to a boil pour all of it into the slow cooker.

3 Add the onion, celery root, carrot, second cup of beer, cheese, cream, garlic, thyme, salt and pepper.

4 Cook on low for 7 hours. When finished, carefully shred the chicken meat off the bone, discard bones and place meat back into the stew. Gently stir the stew and serve.

Serves 8

Back To Top