A rich and hearty Irish stew made with succulent pieces of chicken, tender root vegetables and new potatoes in a thick gravy.
|2/3 cup||(160 mL) Flour, divided|
|Salt and pepper|
|2 lbs||(1 kg) Boneless skinless chicken thighs, cut into 1 inch (2.5 cm) pieces|
|1 tbsp||(15 mL) vegetable oil|
|4||Slices Maple Leaf® Thick Sliced Bacon, chopped|
|1||(14 oz) Can stout beer|
|1||Large onion, coarsely chopped|
|2||Carrots, coarsely chopped|
|2||Parsnips, coarsely chopped|
|3||Cloves garlic, minced|
|2 cups||(500 mL) Chicken broth|
|4||Small new potatoes, halved|
|3||Sprigs fresh thyme|
|2 cups||(500 mL) Frozen peas|
COMBINE 1/3 cup (80 mL) flour with salt and pepper in a shallow bowl. Toss chicken pieces in mixture to coat.
HEAT oil in a large skillet over medium-high. Working in batches, add chicken to the pan. Do not overcrowd the pan. Cook until golden brown, about 2-3 minutes per side. Remove and place in the bottom of slow cooker. Repeat with remaining chicken.
ADD bacon to the same skillet and cook 3-4 minutes or until crisp. Sprinkle with remaining flour and cook 1-2 minutes, stirring constantly. Slowly stir in stout, scraping up any brown bits from the bottom of the pan. Bring to a boil and pour over chicken.
PLACE onion, carrots, parsnips, garlic and potatoes over chicken and stout mixture. Pour in enough chicken broth to barely cover the vegetables. Add fresh thyme sprigs.
COOK, covered, in slow cooker on high for 4-5 hours or on low for 8-10 hours. Chicken and vegetables should be very tender and sauce should be thickened. Stir in frozen peas, season with salt and pepper. Cook an additional 5-10 minutes.
If gravy is too thick, simply thin it out with a little added chicken broth.
Serve with Irish soda bread and butter.
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