Stout Chicken Stew –SC
Makes 8 servings, about 1 1/3 cups each
Prep Time: 1 hour
Total Time: 5 – 9 hours (including Slow-cooker time: 4-8 hours)
Ease of Preparation: Easy
2 1/2 pounds boneless, skinless chicken thighs, trimmed
6 tablespoons plus 1/2 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons extra-virgin olive oil, divided
1 2/3 cups Guinness beer or other stout (14-ounce can)
1 pound halved baby carrots, (cut the length of the carrot)
1 8-ounce package cremini or button mushrooms, halved if large, or presliced
3 cups chopped onion
6 cloves garlic, minced
1 tablespoon dried thyme
2 tablespoons low sodium, Worcestershire sauce
1 cup reduced-sodium chicken broth
2 cups frozen baby peas, thawed
1. Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Coat chicken thighs in the flour mixture 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. Repeat with the remaining chicken thighs. Arrange the chicken in an even layer in the slow cooker.
3. Add onions and garlic to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour and stir constantly, for 2 minutes more. Add stout and scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, thyme and Worcestershire Sauce, spreading in an even layer over the chicken. Pour broth over the top.
4. Cover and cook until the chicken is 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.
Tips & Tricks
Tip: Trim chicken, chop bacon; prep onion and garlic; defrost peas. Refrigerate in separate containers. Equipment: 5- to 6-quart slow cooker
Nutritional Notes: per serving: calories 377; fat 12g (sat 3g, mono 5g, poly 3g); iron 3mg; cholesterol 95mg; calcium 50mg; carbohydrate 30g; sodium 333mg; protein 32g; fiber 5g
Nutrition Bonus: Vitamin A: 170% daily value; Vitamin C: 20% dv; Calcium: 6% dv; Iron: 15% dv
Adapted from an Eating Well recipe