Description
This is a healthy, hearty, high-fiber stew filled with chicken and vegetables and flavored with dark Stout beer. A perfect choice for a chilly winter night!
Ingredients
Units
Scale
- 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 boneless, skinless chicken thighs, trimmed
- 6 Tablespoons 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 cremini or button mushrooms, halved if large
- 2 cups chopped onion
- 4 cloves garlic, minced
- 1 1/2 teaspoons dried thyme
- 4 Red Potatoes, skin on, cut into 1/8ths
- 1 (14oz) can reduced-sodium chicken broth
Instructions
- In a shallow bowl, whisk together 6 Tbsp flour with 1/2 tsp salt and pepper. Dredge chicken thighs into the flour and set aside.
- Heat 4 Tbsp oil into a large non-stick skillet on medium-high heat. Add half of the dredged chicken thighs, cooking until browned, 2-4 minutes on each side. Remove from heat and put into slow cooker.
- Add in remaining 2 Tbsp olive oil and cook the remaining half of the chicken thighs. Place remaining into slow cooker.
- Add chopped bacon to skillet and allow to brown until cooked.
- With bacon still in the pan, cover with 1/2 cup of flour and stir frequently until all the oil is absorbed. Pour can of Stout beer over the flour/bacon mixture and stir any browned bits from the bottom of the pan. Allow to reach a slight boil.
- Pour beer/bacon mixture over the chicken thighs in the slow cooker.
- Add diced carrots, halved mushrooms, onion, garlic and thyme, distributing evenly over the chicken. Pour broth over the top.
- Cover and cook until the chicken falls apart, 4 hours on High or 7 to 8 hours on Low. Season with the remaining salt and pepper.