Ingredients
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2 tablespoons vegetable oil
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1 medium onion, chopped
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2 large garlic cloves, minced
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1 (3 -4 lb) chicken, whole, cut into serving pieces
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5 carrots, peeled and chopped
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2 parsnips, peeled and chopped
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1 teaspoon dried thyme leaves
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3/4 teaspoon salt
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1/2 teaspoon black pepper
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3/4 cup stout beer, such as Guinness
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3/4 cup frozen peas
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1/2 lb fresh button mushroom
Instructions
- 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.
- Arrange chicken in single layer in skillet. Cook over medium-high heat 5 minutes per side or until lightly browned.
- Add onion, garlic, 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.
- Add mushrooms and peas to skillet.
- Cover; cook 10 minutes.
- Uncover skillet; increase heat to medium. Cook 10 minutes or until sauce is slightly reduced and chicken is no longer pink in center.