Stout & Chicken Stew

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Maybe you have a spare Guinness or two lying around from St Paddy’s Day festivities. Or maybe you are like us and buy beer by the case at Costco so it is never in short supply. Either way, you’ll want a nice dark beer for this stew. As a bonus, it’s a crockpot meal. And an extra bonus, if you own a kickass multi-cooker that can brown meat, it only dirties up the one pot.

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Stout & Chicken Stew

Ingredients
  • 6 tablespoons plus 1/2 cup all-purpose flour, divided
  • 1 teaspoon salt, divided, plus more to taste
  • 1/2 teaspoon freshly ground pepper, plus more to taste
  • 2 1/2 pounds chicken thighs, trimmed
  • 4 teaspoons extra-virgin olive oil, divided
  • 3 pieces bacon, chopped
  • 1 2/3 cups Guinness beer or other stout (14-ounce can)
  • 1 pound whole baby carrots or large carrots cut into 1-inch pieces
  • 1 8-ounce package mushrooms, halved if large
  • 2 cups chopped onion
  • 4 cloves garlic, minced
  • 2 Tablespoons fresh thyme, chopped
  • 1 cup reduced-sodium chicken broth
  • 2 cups frozen baby peas, thawed
Preparation
  1. Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
  2. 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. 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.
  3. Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
  4. Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
  5. Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.

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3 Responses

  1. This looks wonderful! I have some stout in my fridge right now!

  2. That looks genuinely fabulous. No extra stout, but it would be worth picking some up to try this dish.

  3. SPARE Guinness?? That’s like leftover wine… and unicorns. No such animal. This looks good. I’ll have to get your Mom to try and make it.
    Love U, Not-Dad

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