Three Bean Beer Chicken
Chef Stuart O'Keeffe is in the kitchen cooking a flavorful dish with beer.


  • 1 2-to 3-pound CHICKEN, cut up into 10 pieces
  • 3 tablespoons Old Bay seasoning
  • 3 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 6 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 (28-ounce) can diced San Marzano tomatoes
  • 1 (12-ounce) bottle of LAGER BEER
  • 1 (12-ounce) bottle of LAGER BEER
  • 2 cups chicken stock
  • 1 (15-ounce) can black beans, drained
  • 1 (15-ounce) can cannellini beans, drained
  • 1 (15-ounce) can CHICKPEAS, drained
  • Garnish: 1 tablespoon chopped PARSLEY

Three Bean Beer Chicken - Home & Family


1. Preheat oven to 375˚F.

2. Pat chicken dry, then toss in a bowl with Old Bay seasoning. Roast on a rimmed baking sheet, lined with foil, in the oven for 15 minutes.


3. Meanwhile, in a large Dutch oven or skillet, melt butter over medium heat. Sauté the onion
and garlic together for about 3 to 4 minutes. Season with salt and pepper.

4. Remove chicken from oven and set aside.

5. Add the tomatoes and chicken to the Dutch oven (or skillet) and stir until well coated. Add
the beer and bring to a boil. Continue to cook for about 3 to 5 minutes. Add chicken stock and all beans.

6. Cook for about 3 to 4 minutes longer until meat registers 165 degrees on a meat thermometer. Serve in large bowls. Sprinkle with fresh chopped parsley.

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