Guinness Chicken Stew

OK, moment of truth here. I'm Irish. I like my Guinness. This is my third Guinness recipe posted on Pond Brook Cookbook, and I already have another one planned. So, if you don't like Guinness, well, may the road still rise to meet you. 

Anyhow, this chicken stew does require about 45 minutes of prep work, so do yourself a favor; leave the Guinness in the fridge, behind the milk, out of sight...

Guinness Chicken Stew

Ingredients

• 6 TBSP and 1/2 cup All-Purpose Flour, divided
• 1 tsp Salt, divided, plus more to taste
• 1/2 tsp freshly ground Pepper, plus more to taste
• 2 1/2 lbs boneless, skinless Chicken Thighs, trimmed
• 4 tsp Extra-Virgin Olive Oil, divided
• 3 pcs Bacon, chopped
• 1 2/3 cups Guinness Beer or other stout (14-ounce can)
• 2 TBSP Worcestershire Sauce
• 1 lb Carrots, cut into 1-inch pieces
• 2 cups chopped Onion
• 4 Garlic cloves, minced
• 1 1/2 tsp Dried Thyme
• 1 cup Chicken Broth
• 2 cups Baby Peas

Directions

1. Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. 
2. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
3. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. 
4. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
5. Add bacon to the pan and cook, stirring often, for 2 minutes. 
6. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. 
7. Add stout and Worcestershire sauce and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. 
8. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
9. Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
10. Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. 
11. Season with the remaining 1/2 teaspoon salt and pepper.

Nutrition

8 servings, about 1 1/3 cups each
Per serving : 366 Calories; 13 g Fat; 88 mg Cholesterol;
28 g Carbohydrates; 30 g Protein; 4 g Fiber; 566 mg Sodium

Photo and recipe adapted from http://www.eatingwell.com/