2 red bell peppers
7 chicken leg and thighs
1 lb of tri-colored carrots
2 ½ C peeled shallots
1/3 C peeled garlic
2 C crimini mushrooms
1/2 C kalamata olives
1 ½ C Mirror Pond Pale Ale
1 C chicken stock
1/2 bunch parsley, finely chopped
1/3 tsp ground black pepper
1/3 tsp chili flakes
1/3 bunch thyme, finely chopped
Fettuccini noodles as desired
Preheat oven to 400 degrees.
Roast off chicken in a roasting pan until it reaches 165 degrees.
Pull out the chicken when ready and set off to the side to cool.
Drain off all but a 1/4 cup of the chicken fat.
Cut red bell peppers into 1/2-inch cubes and carrots into 1/4-inch rings. Toss vegetables, garlic, and olives in the roasting pan with the chicken fat and roast in the oven at 400 degrees until the vegetables start to caramelize.
Place vegetable mixture into a pot with beer, chicken stock, herbs, and seasonings and simmer for 30 minutes. Thicken lightly with a slurry (cold water - up to 2 cups - and 1 Tbs corn starch) to desired consistency.
To serve reheat chicken with the vegetable stew and pour over noodles.