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...  :)

Crockpot Spicy Dr. Pepper Pulled Pork

This was soooo good.  I have had this pinned from The Pioneer Woman, but it is summer and this is Texas and I am not about to have my oven on for more than 30 minutes.  So this recipe went into the crockpot.

And came out divine.

Just look at how delicious it looks by itself - all shredded and juicy.  Now that's some good eatin'.

Spicy Dr. Pepper Shredded Pork

Pork shoulder (5 to 7 pounds)
salt and pepper
1 large onion
2 cans of Dr. Pepper
1 Tbps brown sugar
1 can Chipotle peppers in Adobe sauce

Chop up the onion and sprinkle over the bottom of the crockpot.  Rinse the pork and season generously with salt and pepper.  Place on top of the onion, fat side up.  Pour the can of peppers over the pork.  Pour the cans of Dr. Pepper over the peppers.  Add the brown sugar to the liquid.  Cook on low for about 9 hours.  Flip the pork over several times during the 9 hours.  Remove the meat from the crockpot and shred with a fork.  Remove any fatty pieces while shredding.  Remove any pepper chunks from the meat and the juice.  Place in separate containers and store in the refrigerator.  When the juice is chilled, remove the fat layer and discard.  Reheat the meat with the less fatty juice when ready to serve.

Oh. My. Goodness.  It's that good.