Irish Chicken and Stout Stew

I love theme cooking with theme music.  Tonight's dinner was some good old Irish cuisine and lots of pub music.  It might be dorky to some, but to me - it is the best way to have a family dinner.

 

Irish Chicken and Stout Stew

6 Tbsp all purpose flour
1/2 cup all purpose flour
1 tsp salt
1 tsp pepper
2 1/2 pounds boneless, skinless chicken thighs
4 Tbsp olive oil
3 pieces bacon, cut into 1 inch pieces
1 2/3 cup Guinness beer (or another stout beverage)
1 pounds carrots, peeled, sliced into 1 inch pieces
8 ounces mushrooms
2 cups onions, chopped
6 cloves garlic, minced
1 1/2 tsp dried thyme
2 cups chicken broth
2 cup frozen peas, thawed

Combine 6 Tbsp flour with salt and pepper.  Dredge chicken thighs through the flour mixture.  Coat completely and set aside.  Heat 2 Tbsp olive oil in a large skillet over medium high heat.  Place half of the chicken thighs in the hot skillet.  Brown on both sides.  Remove chicken to a plate.  Repeat with the other chicken thighs.  Reduce heat to medium.  Arrange thighs in the slow cooker, evenly.  Place bacon pieces in skillet.  Cook for about 2 minutes.  Top bacon with 1/2 cup flour.  Stir.  Cook for another two minutes, stirring continuously.  Add 1 2/3 cups Guinness.  Continue to cook while scraping up the brown bits at the bottom of the skillet.  Pour mixture over the chicken and spread evenly.  Top with carrots, garlic, onion, mushroom and thyme.  Spread evenly.  Pour broth on top of mixture.  Cook on high for 4 hours or on low for 7 to 8 hours.  Stir in peas.  Stir mixture thoroughly.  Cook for an additional 10 to 15 minutes.  Season with salt and pepper as desired.

Serve over mashed potatoes with a side of Irish soda bread.

Now I just need to figure out what to do with a Drunken Sailor apparently...  :)

Coq au Vin

This meal is rustic and full of rich flavors.  The French know what they are doing...in the kitchen :)

 

 

2 Tablespoons olive oil

1/4 pound bacon, cut into 1 inch pieces

4 chicken breasts (I cut mine into thirds)

1 yellow onion, diced

2 large carrots, sliced

1/2 pound mushrooms

1 cup chicken stock

6 cloves garlic, mashed

1/2 bottle red wine (about 3 cups)

1 bunch fresh thyme

1 Tablespoon butter

1 Tablespoon flour

salt & pepper

 

Add olive oil to dutch oven.  Bring to heat and add bacon pieces.  Cook until lightly browned.  Remove bacon using a slotted spoon.  Season chicken with salt and pepper on both sides.  Place in dutch oven and brown on both sides.  Remove chicken.  Add onion, carrots, mushrooms and garlic to dutch oven.  Pour in wine.  Add bacon.  Stir thoroughly.  Bring to a light boil.  Add chicken to mixture.  Add thyme.  Pour in chicken stock.  Cover and cook in preheated oven at 350 for 45 minutes.  Remove from oven and place on stove at medium heat.  Prepare a "Beurre Manie" paste - combine butter and flour in a small bowl, mix until it forms a paste.  Mix the paste into the stew a little at a time.  Simmer for 5 to 10 minutes.

 

Delicious served with parsley potatoes, buttered peas and a delicious hunk of French bread!