Rumor has it that spring is just around the corner, but with snow in the forecast yet again it’s hard to keep the faith. If, like me, you’re starting to tire of heavy stews for Sunday supper, this one is made with chicken for a lighter feel. The bright green peas also add a welcome hint of spring. It’s officially a St. Patrick’s Day dish, as an Irish stout (i.e. Guinness) flavors the sauce.
This stew is easy to prepare — after browning the chicken and cooking the bacon, it all goes into the slow cooker to braise for 4 hours on high or about 7 on low. The peas are added at the end to keep them bright and crisp — no mushy peas here.
While it’s cooking, I set out a green vegetable crudite to snack on. A selection of Irish cheeses, of course. Serve the stew with some Irish soda bread and, naturally, a glass of stout. (Maybe a root beer for the kids, though.) And follow it all with a not-too-sweet Guinness chocolate cake. You’ll be well-fueled to deal with shoveling more snow…. or whatever your St. Patrick’s Day brings.
6 tablespoons plus 1/2 cup all-purpose flour, divided
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
2 1/2 pounds chicken thighs, skin removed
1 tablespoon olive oil
3 pieces bacon, chopped
1 14-ounce can Guinness beer or other stout
4 large carrots cut into 1-inch pieces
2 red potatoes, cut into 1-inch pieces
1 small yellow onion, chopped
4 cloves garlic, chopped
1 1/2 teaspoons dried thyme
1 cup chicken broth
2 cups frozen peas, thawed
In a shallow bowl, combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper. Dredge chicken thighs in the flour and set aside on a plate.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 2 to 4 minutes per side. (May need to do this in two batches.) Remove chicken and place in slow cooker.
Add bacon and cook, stirring, until crisp. Sprinkle remaining 1/2 cup flour over the bacon and cook, stirring, for two minutes. Add beer and cook, stirring, until flour is dissolved into a sauce. Pour over the chicken in slow cooker. Add carrots, potato, onion, garlic and thyme, spreading over chicken. Pour chicken broth over.
Cover and cook until chicken is tender, 4 hours on high or 7-8 hours on low.
10 minutes before end of cooking time, stir in peas. Season with additional salt and pepper to taste.
For many more ways to Eat Your Greens this St. Paddy’s Day (or all spring long!), check out these other recipes from the #SundaySupper bloggers:
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