Slow Cooker Stout and Chicken Stew | Skinny Mom | Tips for Moms ...

January 3rd, 2013

I am not a beer lover. To be honest, I only drink a little and I tend to enjoy cocktails much to my husband?s confusion. But, I have found that while I do not like to drink beer, I do love to cook with it! I know, it seems rather odd, but cooking with beer imparts a richness to a dish often without all the extras? like butter and cream. So, when I stumbled across this dish, I figured this is something we would have to try. Check out the recipe:

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Slow Cooker Stout and Chicken Stew

Ingredients

• 6 tablespoon(s) (plus 1/2 cup) all-purpose flour
• 1/2 cup(s) all-purpose flour
• 1 teaspoon(s) salt, divided, plus more to taste
• 1/2 teaspoon(s) freshly ground pepper, plus more to taste
• 2 1/2 pound(s) boneless, skinless chicken thighs, trimmed
• 4 teaspoon(s) extra-virgin olive oil, divided
• 3 piece(s) turkey bacon, chopped
• 1 2/3 cup(s) (1 14-ounce can) Guinness beer or other stout
• 1 pound(s) whole baby carrots, or large carrots cut into 1-inch pieces
• 1 package(s) (8-ounce) cremini or button mushrooms, halved if large
• 2 cup(s) chopped onion
• 4 clove(s) garlic, minced
• 1 1/2 teaspoon(s) dried thyme
• 1 cup(s) reduced-sodium chicken broth
• 2 cup(s) frozen baby peas, thawed

Instructions

1. Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl.
2. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
3. Heat 2 teaspoons oil in a large skillet over medium-high heat.
4. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker.
5. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs.
6. Arrange the chicken in an even layer in the slow cooker.
7. Add bacon to the pan and cook, stirring often, for 2 minutes.
8. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more.
9. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
10. Pour the mixture over the chicken.
11. Add carrots, mushrooms, onion, garlic, and thyme, spreading in an even layer over the chicken.
12. Pour broth over the top.
13. Cover and cook until the chicken is falling-apart tender, 4 hours on high or 7 to 8 hours on low.
14. 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.

Notes

Exchanges: 1 starch, 2 vegetable, 3 lean meat, 1 fat Carbohydrate Servings: 1 1/2 Nutrition Bonus: Vitamin A (200% daily value), Folate & Zinc (23% dv), Vitamin C (22% dv), Potassium (19% dv), Iron (17% dv).

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http://skinnymom.com/2013/01/03/slow-cooker-stout-and-chicken-stew/

How tasty does this sound! I hope you all enjoy this recipe and that it makes one meal easier for you this week!

Photo Credit: Huffington Post

Source: http://skinnymom.com/2013/01/03/slow-cooker-stout-and-chicken-stew/

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