Tuesday, October 30, 2007

New Recipe: Irish Stout Chicken

from Cooking With Beer

- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 1 whole chicken (3 to 4 pounds), cut into serving pieces*
- 5 carrots, peeled and chopped
- 1 teaspoon dried thyme leaves
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup stout, such as Guinness
- 1/2 pound fresh button mushrooms
- 3/4 cup frozen peas

* We used a package of legs and a package of breasts, which worked fine.

1. Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 3 minutes or until tender. Remove vegetables with slotted spoon to small bowl.

2. Arrange chicken in single layer in skillet. Cook over medium-high heat 5 minutes per side or until lightly brown. Add onion and garlic mixture, carrots, parsnips, thyme, salt, and pepper to skillet. Pour stout over chicken and vegetables. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 35 minutes.

3. Add mushrooms and peas to skillet. Cover; cook 10 minutes.

4. Uncover skillet; increase heat to medium. Cook 10 minutes or until sauce is slightly reduced and chicken is no longer pink in center.

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