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flour salt pepper chicken olive oil bacon stout carrots weight Mushrooms yellow onion garlic thyme chicken broth
Viewed: 29 - Published at: 6 years agoIngredients
- 6 Tablespoons Plus 1/2 Cup Flour, Divided
- 1 teaspoon Salt, Divided
- 1 teaspoon Pepper, Divided
- 1- 1/2 pound Chicken Thighs
- 6 Tablespoons Olive Oil, Divided
- 3 strips Bacon, Chopped
- 1 can (14 Oz. Size) Guinness Stout Beer
- 1 pound Carrots, Chopped Into 1-inch Pieces
- 8 ounces, weight Mushrooms, Halved
- 1 whole Yellow Onion, Chopped
- 4 cloves Garlic, Minced
- 1- 1/2 teaspoon Thyme
- 1 can (14 Oz. Size) Chicken Broth
Method
- In a shallow bowl, whisk together 6 tablespoons flour with 1/2 teaspoon each of salt and pepper.
- Dredge chicken thighs into the flour and set aside.
- Heat 4 tablespoons oil in a large nonstick skillet on medium-high heat.
- Add half of the dredged chicken thighs, cooking until browned, 2-4 minutes on each side.
- Remove from heat and put into a slow cooker.
- Add in remaining 2 tablespoons olive oil and cook the remaining half of the chicken thighs.
- Place into the slow cooker.
- Add chopped bacon to skillet and allow to brown until cooked.
- With bacon still in the pan, cover with the remaining 1/2 cup of flour and stir frequently until all the oil is absorbed.
- Pour the stout beer over the flour/bacon mixture and stir any browned bits from the bottom of the pan.
- Allow to reach a slight boil.
- Pour beer/bacon mixture over the chicken thighs in the slow cooker.
- Add diced carrots, halved mushrooms, onion, garlic and thyme, distributing evenly over the chicken.
- Pour broth over the top.
- Cover and cook until the chicken falls apart, 4 hours on High or 7 to 8 hours on Low.
- Season with the remaining salt and pepper.
