Instructions

1. Preheat the oven to 350°F.
2. In a large oven-proof pot, heat the olive oil over medium heat. Brown each chicken breast, skin side down, until nicely browned. You don’t need to worry about cooking it through – just let it the skin get nicely browned. Remove the chicken from the pot and set aside.
3. In the same pot, melt the butter and cook the onions for about 5 minutes. Add the garlic, green chile, and salt and cook for another 2-3 minutes. Sprinkle the flour over the top and stir to coat the veggies.
4. Add some of the beer (about 1/2 a cup) and, as it simmers, scrape the bottom of the pan to loosen all the brown bits. Add the rest of the beer and the chicken stock. Bring the mixture to a strong simmer and place the chicken back in the pot.
5. Cover the pot with a lid slightly askew to allow steam to escape and transfer the pot to the oven for 30 minutes. After 30 minutes add the potatoes and cook the stew for another 20 minutes in the oven.
6.  Remove the pot from the oven and place it on the stove. Be careful to use pot holder because the pot will be hot! Turn the heat to medium-low and simmer the stew while you prepare the chicken.
7. Take the chicken out of the pot and separate the meat from the skin and bones. Cut the chicken into bite-sized pieces. Discard the skin and bones and add the chicken back to the pot. Add the lime juice and cilantro. Serve the stew with a dollop of sour cream and sliced avocado.