Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

chicken and stout stew

(1 rating)
barneyblu avatar
Recipe by
Marie Everson
@barneyblu
Layton, UT

This is great! The hardest part was browning the chicken thighs. Well worth the effort! I found the recipe on Delish.com and wanted to share.

(1 rating)
yield 8 1 1/3 c. per serving
prep time 30 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For chicken and stout stew

  • 6 Tbsp
    flour
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 2 1/2 lb
    skinless, boneless chicken thighs
  • 4 tsp
    extra virgin olive oi
  • 3 slice
    bacon, chopped
  • 1 14 oz bottle
    guiness stout
  • 1 lb
    baby carrots, whole or chopped lg. ones
  • 8 oz
    cremini or button mushrooms
  • 2 c
    chopped onion
  • 4 clove
    minced garlic
  • 1 1/2 tsp
    dried thyme
  • 1 c
    low-sodium chicken broth
  • 2 c
    frozen baby peas, thawed

How To Make chicken and stout stew

  • 1
    1.Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
  • 2
    2.Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce 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.
  • 3
    3.Add 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 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 carrots, mushrooms, onion, garlic, and thyme, spreading in an even layer over the chicken. Pour broth over the top.
  • 4
    4.Cover and cook until the chicken is falling-apart tender, 4 hours on high or 7 to 8 hours on low.
  • 5
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT