Braised Chicken in Stout
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Serves 6 to 8
1 whole chicken (about 4 pounds), cut into 8 pieces, or 8 pieces of your favourite chicken parts, skin removed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons vegetable oil
2 medium onion, coarsely chopped
2 teaspoons freshly grated ginger
2 cloves garlic, minced
1/4 cup soy sauce
2 cups baby carrots
One 12 ounce can Guinness Stout
1 cup low sodium chicken broth
1/2 pound shiitake mushrooms, stems removed and caps sliced in half
2 tablespoons cornstarch mixed with 1/4 cup water
Chopped green onions, for garnish
Sprinkle the chicken evenly with the salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken and brown on all sides.
Transfer the browned chicken to the insert of a 5 to 7 - quart slow cooker. Add the onions, ginger, and garlic to the skillet and sauté until the onions are softened, 3 to 4 minutes. Add the soy sauce and scrape up any browned bits from the bottom of the skillet.
Transfer the contents of the skillet to the slow-cooker insert. Add the carrots, Guinness, broth, and mushrooms to the cooker. Cover and cook on low for 6 hours.
Remove the cover and stir in the cornstarch mixture. Cover and cook for an additional 30 to 45 minutes, until the stew is thickened and the chicken is tender.
Serve the stew garnished with green onions and a side of potatoes, brown soda bread, rice or egg noodles.
Notes: with just over and hour remaining of cooking time I added freshly chopped kale to the stew and omitted the green onions as the garnish. I used boneless, skinless chicken breasts cut in half.
Look what has made it's way into our kitchen... a lucky potted shamrock.
Notes: with just over and hour remaining of cooking time I added freshly chopped kale to the stew and omitted the green onions as the garnish. I used boneless, skinless chicken breasts cut in half.
