King Puck Ale Chicken Hotpot loaded with Vegetables

Written by admin on 29th November 2016

King Puck Pale Ale adds a golden colour, slight bitterness, and big hoppy flavour. This hearty, savoury, meaty chicken hotpot is a whole meal packed for any family. You’ve got everything you would want to satisfy all; big chunks of tender chicken, baby potatoes, carrots, sweet potato, celery, mushrooms, and a nice splash or two of beer.

Most of the alcohol evaporates during the cooking process, so the complex flavours of the beer help add more depth to the stew.

Preparation time

less than 20 mins

Cooking time

60 mins


Serves 4



  • 3 tablespoons olive oil

  • 1 pound chicken thighs (boneless skinless) cut into 1-inch cubes- you can use chicken breast if preferred.

  • 1 teaspoon salt to season chicken

  • 1/2 teaspoon black pepper to season chicken


  • 2 tablespoons olive oil

  • 200g yellow onion chopped

  • 1 clove garlic sliced

  • 2 tablespoons tomato paste

  • 40 grams plain flour

  • 750ml chicken stock

  • 340 ml King Puck pale ale

  • 1 tablespoon light brown sugar

  • 1 teaspoon thyme fresh, minced

  • 200 grams white potatoes or yellow, cut in half

  • 200 grams carrots peeled and cut into 1-inch pieces

  • 200 grams sweet potatoes peeled and cut into 1-inch pieces
  • 200 grams mushrooms cut into 1/4-inch slices
  • 200 grams celerycut into 1-inch pieces
  • 1 teaspoon sea salt or as needed
  • black pepper as needed



  1. In a large plate, season cubed chicken pieces with salt and pepper.

  2. Heat olive oil in a large pot over medium-high heat. Add the seasoned chicken cubes and brown on all sides, about 8 minutes. Work in batches if needed, keeping the chicken in a single layer in the pot. Remove from the pot and transfer to a plate. There will be browned bits at the bottom of the pot, leave this in as it adds flavour into the chicken hotpot.


  1. Position oven racks to the lower part of the oven so that the pot will fit once added. Preheat oven to 150°C.

  2. Reduce heat to medium, add 2 tablespoons of olive oil to the pot and allow to heat for one minute. Carefully add the diced onions and garlic, and sauté for 5-6 minutes until tender. Add 2 tablespoons of tomato paste, stir and cook for 3 minutes. Stir in the 40 grams of plain flour, and cook for 2 minutes.

  3. Whisk in the 750 ml of chicken stock, 340 ml of King Puck Beer, brown sugar and thyme. Use the whisk to scrape and incorporate any of the browned bits of flour on the bottom of the pot. Bring the liquid to a simmer and cook until slightly thickened, about 6 minutes. Add chicken and return to a simmer. The liquid should be simmering with light bubbles breaking the surface, not boiling! Add the potatoes, carrot, sweet potatoes, mushrooms and celery. Cover the pot with a tight fitting lid. Transfer the pot the oven and cook until vegetables are tender, about 30 minutes.

  4. Remove the pot from the oven. Stir the stew, and season with more salt, pepper and extra as King Puck beer desired. Enjoy!

  5. Three cheers for a great cook- who deserves a glass/pint of King Puck to accompany this amazing chicken hotpot.

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