Irish Stout Chicken
Stout is a dry, dark ale, almost black in color, with a rich, robust flavor. Guinness, Ireland's most famous brew, sets the standard for stout around the world. Here it lends its distinctive taste to a hearty chicken stew.
Makes 4 servings
|2||tablespoons vegetable oil|
|1||medium onion, chopped|
|2||large cloves garlic, minced|
|1||whole chicken (3 to 4 pounds), cut into serving pieces|
|5||carrots, peeled and chopped|
|2||parsnips, peeled and chopped|
|1||teaspoon dried thyme leaves|
|1/2||teaspoon black pepper|
|3/4||cup stout, such as Guinness|
|1/2||pound fresh button mushrooms|
|3/4||cup frozen peas|
- Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 3 minutes or until tender. Remove vegetables with slotted spoon to small bowl.
- Arrange chicken in single layer in skillet. Cook over medium-high heat 5 minutes per side or until lightly browned.
- Add onion, garlic, carrots, parsnips, thyme, salt and pepper to skillet. Pour stout over chicken and vegetables. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 35 minutes.
- Add mushrooms and peas to skillet. Cover; cook 10 minutes.
- Uncover skillet; increase heat to medium. Cook 10 minutes or until sauce is slightly reduced and chicken is no longer pink in center.
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