Stout-Braised Chicken Thighs
While they do have more fat, thighs contain considerably more iron and twice the zinc of white meat. Start to finish: 50 minutes (30 minutes active). Servings: 4. By The Associated Press.
Ingredients
1/4 cup plus 3 tablespoons all-purpose flour, divided
1/2 teaspoon salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
1 1/4 pounds boneless, skinless chicken thighs, trimmed of excess fat
2 teaspoons extra-virgin olive oil
1 slice bacon, finely chopped
1 small yellow onion, diced
3/4 cup baby carrots
4 ounces button cremini or baby bella mushrooms, halved
3/4 cup stout, such as Guinness
3/4 cup reduced-sodium chicken broth
3/4 cup frozen baby peas
Directions
In a shallow dish, combine 1/4 cup flour with 1/2 teaspoon each of salt and black pepper. Dredge chicken thighs in flour mixture to coat completely, then set on a plate. In a 12-inch nonstick skillet over medium-high, heat the olive oil. Add the chicken thighs and cook until well browned, 3 to 4 minutes per side. Transfer to a clean plate and set aside.
Add bacon to skillet and cook, stirring often, for 2 minutes. Add onion, carrots and mushrooms, and saute until vegetables begin to brown, about 4 minutes. Sprinkle remaining 3 tablespoons flour over vegetables and cook, stirring constantly, for another 2 minutes.
Add the stout and broth to the pan and bring to a boil using a wooden spoon to scrape up any browned bits from the bottom of the pan. Return the thighs to the pan, nestling them among the vegetables. Reduce the heat until the liquid is gently simmering, then cover and cook for 15 minutes.
Add the peas and cook, covered, for 5 minutes more. Uncover the pan, and simmer for 5 minutes more. Season with salt and pepper, and serve the chicken with vegetables and sauce spooned over the top.
Per serving: 409 calories; 180 calories from fat (44 percent of total calories); 20g fat (5g saturated; 0g trans fats); 98mg cholesterol; 21g carbohydrate; 31g protein; 2g fiber; 397mg sodium.
