Slow-Cooker Irish Chicken and Stout Stew

Don't forget to share this ...Email this to someoneShare on FacebookShare on Google+Pin on PinterestTweet about this on TwitterShare on Yummly

 

Slow-Cooker Irish Chicken and Stout Stew

Slow-Cooker Irish Chicken and Stout Stew

Ingredients:

  • 6 tablespoons plus 1/2 cup all-purpose flour, divided
  • 1 teaspoon Kosher salt, divided, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 1/2 pounds boneless, skinless chicken thighs, trimmed
  • 4 teaspoons extra-virgin olive oil, divided
  • 3 pieces bacon, chopped
  • 1 1/2 cups Guinness stout or other stout (12- ounce)
  • 1 pound whole baby carrots or large carrots cut into 1-inch pieces
  • 1 8-ounce package cremini or button mushrooms, halved if large
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons dried thyme
  • 1 cup chicken stock
  • 2 cups frozen baby peas, thawed

Preparation:

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.

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 slow-cooker. Repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow-cooker.

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 Guinness stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken.

Irish_Chicken_Stem1

Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour stock over the top.

Irish_Chicken_Stem2

Cover and cook until the chicken is falling-apart tender, 4 hours on high or 8 hours on low. 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.

FOODIE NOTES:

Make Ahead Tip: Trim chicken, chop bacon; prep onion and garlic; defrost peas. Refrigerate in separate containers.

Tools Used:

**************************************************************************

 

This post contains affiliate links, so I make a small commission if you purchase through my links – that support helps to keep this blog running.

Copyright Foodie Made Simple, LLC. All text, recipes and photographs are copyrighted and may not be published elsewhere without express permission. Pinterest, Twitter, Instagram, Tumbler, Google+ and Facebook users, you are welcome to “pin” photos! re-tweet and “share” links all you like, just don’t copy the recipes themselves. Fellow bloggers are welcome to repost my recipes, just write the recipe in your own words, use your own photograph, then link back to the original recipe on foodiemadesimple.com

Leave a Reply

Your email address will not be published. Required fields are marked *