Slow Cooked Stout and Chicken Stew

HMIP

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Guinness? Yes! Just in time for Saint Patrick’s Day. Here is a hearty stew that will fill you up and warm you up! Another hubby favorite- can you blame him?

The usual: I used organic and natural ingredients. Swapped out ingredients with these cleaner alternatives for a clean stew. Next time I will do some research with enough time ahead to find an organic stout to use. Do you have a fave org beer?

What’s new? I used uncured and nitrate/nitrite free bacon. Applegate makes clean Turkey Bacon, so if you can get your hands on that, that would be even better for a light stew. In exchange for dried thyme, I used Herbs de Provençal. The thyme, sage and other herbs and spices in this suited the stew well and added robust flavor to another wise low-sodium meal.

Below is the revised “Eating Well” recipe for this satisfying stew. I used a 5 qt Crock Pot for 8 hours on Low Heat- you may also make this stew on High Heat for 4 hours in a 5 qt slow cooker.

INGREDIENTS: Makes 8 servings.

6 tablespoons plus 1/2 cup organic all-purpose flour, divided
1 teaspoon sea salt, divided, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
2 1/2 pounds organic boneless, skinless chicken thighs, trimmed
4 teaspoons organic extra-virgin olive oil, divided
3 pieces uncured bacon, chopped
1 2/3 cups Guinness Draught beer or other stout
1 pound organic whole baby carrots or large carrots cut into 1-inch pieces
1 8-ounce package organic cremini or button mushrooms, halved if large
2 cups chopped organic onion
4 cloves garlic, minced
1 1/2 teaspoons Herbs de Provençal*
1 cup reduced-sodium organic chicken broth
2 cups frozen organic baby peas, thawed

INSTRUCTIONS:

1. Combine 6 tablespoons flour with 1/2 tea-spoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.

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. 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 Herbs de Provençal*, spreading in an even layer over the chicken. Pour broth over the top.

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, 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.

One serving is one cup. This is a very hearty stew. Thick. I suggest using a third more of the chicken broth to thin it out. Don’t forget the peas, I did! Hahaha! Feel free to freeze left over’s and enjoy on a cool night. Enjoy & Salud!

*Revised ingredient from original recipe. All other ingredients have been updated by using organic and natural ones.

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