Browning the chicken and making the bacon-Guinness roux are the key prep steps before the slow cooker takes over and braises the chicken thighs and hearty vegetables in to a delicious gravy stew.
(modification of recipe originally from Eating Well)
Serves 8
- 6 tablespoons + ½ cup all-purpose flour, DIVIDED
- 1 teaspoon kosher salt, DIVIDED
- 1 teaspoon freshly ground black pepper, DIVIDED
- 2 ½ pounds boneless skinless chicken thighs, trimmed of excess fat
- 4 teaspoons extra virgin olive oil, DIVIDED
- 3 pieces of turkey bacon, sliced in lardons (about ¼ inch strips across width of bacon)
- 1 (14-ounce) can Guinness beer or other stout beer
- 1 pound whole baby carrots (or try with peeled and cubed turnips)
- 1 (8-ounce) package cremini or button mushrooms, halved
- 2 cups onion, chopped (or use whole frozen pearl onions for more texture)
- 4 cloves garlic, minced
- 1 tablespoon + 1 teaspoon fresh thyme, chopped (or 1 ½ teaspoon dried thyme)
- 2 bay leaves
- 1 cup reduced sodium chicken broth
- 2 cups frozen baby/petite peas, thawed
- ¼ cup fresh parsley, chopped (optional garnish)
Combine 6 tablespoons flour with ½ teaspoon each of salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; shake off excess flour and transfer to a plate.
Heat 2 teaspoons oil in a large skillet (not non-stick) or Dutch oven over medium-high heat. Add half of the chicken and cook until well browned, 2 to 4 minutes per side; transfer these to a 5 to 6 quart slow cooker. Reduce heat on skillet to medium and 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 skillet and cook, stirring often, for 2 minutes. Sprinkle the remaining ½ 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 bacon and beer roux mixture evenly over the chicken in the slow cooker. Add the carrots, mushrooms, onion, garlic, thyme and bay leaves, spreading in an even layer over the chicken. Pour broth over the top.
Cover and cook until the chicken is falling apart tender, 4 hours on HIGH setting or 7 to 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 ½ teaspoon each of salt and pepper. Remove bay leaves; stir well. Garnish with parsley.
Nutritional Info/ Serving: Calories 366, Fat 13 g, Protein 30 g, Carbs 28 g
21 Day Fix Container Equivalents: 1.5 Red, 1 Green, 0.5 Yellow, 0.5 tsp
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