Stout, bacon add savory flavor to chicken stew
Published: Saturday, Feb. 23, 2013, 6:39 p.m.
Chicken thighs can take plenty of cooking without getting tough or drying out, which makes them perfect for the slow cooker. Here we braise them in Guinness stout along with hearty vegetables, with just the right amount of bacon for added savoriness.
EatingWell is a magazine and website devoted to healthy eating.
Slow-Cooker Stout and Chicken Stew
Active Time: 45 minutes
Slow-cooker time: 4-8 hours
6 tablespoons, plus 1⁄2 cup all-purpose flour, divided
1 teaspoon salt, divided, plus more to taste
1⁄2 teaspoon freshly ground black pepper, plus more to taste
2 1⁄2 pounds boneless, skinless chicken thighs, trimmed
4 teaspoons extra-virgin olive oil, divided
3 pieces bacon, chopped
1 2⁄3 cups Guinness or other stout (14 ounces)
1 pound whole baby carrots or large carrots cut into 1-inch pieces
1 package (8 ounces) cremini or button mushrooms, halved if large
2 cups chopped onion
4 medium-size cloves garlic, minced
1 1⁄2 teaspoons dried thyme
1 cup reduced-sodium chicken broth
2 cups frozen baby peas, thawed
Combine 6 tablespoons flour with 1⁄2 teaspoon each salt and pepper in a shallow bowl. Dredge the chicken thighs in the mixture to coat completely; transfer to a plate.
Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well-browned, for 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce the heat 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 the bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1⁄2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add the stout, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add the carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour the broth over the top.
Cover and cook until the chicken is falling-apart tender, for 4 hours on high or 7 to 8 hours on low.
Stir in the peas; cover and cook until the peas are heated through, for 5 to 10 minutes more. Season with the remaining salt and pepper.
Make ahead tip: Trim the chicken and chop the bacon; prep the onion and garlic; defrost the peas. Refrigerate ingredients in separate containers.
Makes 8 servings, about 11⁄3 cups each.
Nutrition information per serving: 366 calories, 13 grams fat (3 grams saturated), 88 milligrams cholesterol, 30 grams protein, 28 grams carbohydrates; 4 grams dietary fiber, 566 milligrams sodium
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Kovacevic: Panic over Pirates? In April?
- Crash victim dies day after ‘horrific’ wreck in Armstrong County
- Pens insider: Penalty killing a concern in Stanley Cup playoffs
- Rice cornerback among 3 draft prospects to visit Steelers
- Undersized rookie Gibbons is blur on ice for Penguins
- Murrysville woman sues Giant Eagle over burns
- Man found shot twice, dead in Larimer
- UPMC: As many as 27,000 employees affected in data breach
- Work on tournament-class dek hockey rink in Bloomfield to begin
- Offseason work helps Vincentian pitchers go distance this season
- Penguins’ Bylsma and Blue Jackets’ Richards know each other well