Recipe: Slow-Cooker Stout & Chicken Stew

Slow-Cooker Stout & Chicken Stew

Serves: 8 (1 1/3 cup)

Ingredients

• 6 tablespoons plus ½ cup all-purpose flour, divided
• 1 teaspoon salt, divided
• ½ teaspoon freshly ground pepper
• 2½ pounds boneless, skinless chicken thighs, trimmed
• 4 teaspoons extra virgin olive oil
• 3 pieces bacon, chopped
• 1 (14-ounce) can Guinness or other stout
• 1 pound whole baby carrots
• 1 (8-ounce) package cremini or button mushrooms, halved if large
• 2 cups onion, chopped
• 4 gloves garlic, minced
• 1½ teaspoon dried thyme
• 1 cup reduced-sodium chicken broth
• 2 cups frozen baby peas, thawed

Instructions

1. Combine 6 tablespoons flour with a half-teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in 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, 2-4 minutes per side. Transfer cooked chicken to a 5-6 quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoon oil and chicken thighs. Arrange the chicken in an even layer.
3. Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining half-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 and tender, 4 hours on high or 7-8 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 salt and pepper.

Nutrition notes: You can substitute chicken breast meat and eliminate bacon to reduce fat. Just add the half-cup flour to the chicken drippings.

Nutrition Facts per Serving: