Belgian Braised Stew

Belgian Braised Stew

Belgian Braised Stew

By: Naomi Sherman

This delicious and rich stew is traditionally made using rabbit and a dark beer. I’ve mixed it up a bit by using easier-to-source chicken and a good-quality cider.



Prep time

Cook time




  • 1 cup chicken stock, warmed
  • 1 cup prunes
  • 3 tbsp plain flour
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1kg mixed chicken pieces
  • 2 tbsp olive oil
  • 100g thick-cut bacon or speck
  • 2 onions, sliced thinly
  • 350mL can cider or dark beer
  • 1 tsp minced garlic
  • 1 tbsp apple-cider vinegar
  • 1 tbsp fresh thyme, roughly chopped
  • 2 bay leaves


  • Heat the chicken stock in a small saucepan and add the prunes to soak.
  • Place the flour, salt and pepper in a bowl or bag and add the chicken pieces. Toss to coat the chicken in flour, then shake off excess. Retain the seasoned flour in the bowl.
  • Heat a Dutch oven or other heavy-bottom stew pot over medium-high heat.
  • Add the olive oil and cook the chicken until golden brown on each side. Work in batches. Set the browned chicken aside.
  • Lower the heat to medium and sauté the bacon until it renders most of its fat.
  • Sauté the onions in the bacon fat until translucent. Sprinkle the reserved flour. Stir and cook for a couple of minutes.
  • Gradually add the cider or beer, stirring after each addition to thicken the sauce.
  • Bring to a boil, then add the garlic, apple-cider vinegar and herbs.
  • Return the chicken pieces to the pot, cover, reduce the heat to low or medium-low and let simmer for 60 mins.
  • Add the prunes and the chicken stock, stir and cover.
  • Gently simmer over low or medium-low heat for a further 30–50 min, until the chicken is really tender.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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