i'ma get, get, get, get you drunk

so i made this stew the other night that was too good not to share.  luckily it's made with a lot of things you probably already have, which means it's not one of those super expensive recipes with ingredients you don't keep on hand, much less have ever heard of!  but i have to confess something to you: i've actually never cooked with beer, so this was a first.  because it calls for about a bottle of guinness, i did wonder if i'd end up table dancing during dinner seeing as how it takes little more than a sip for my frank the tank to come out.  but, good news, it didn't impair my judgement or my inhibitions!

what you'll need:
- 6 tablespoons plus 1/2 cup all-purpose flour, divided
- 1 teaspoon salt, divided, plus more to taste
- 1/2 teaspoon freshly ground pepper, plus more to taste
- 2 1/2 pounds boneless, skinless chicken thighs
- 4 teaspoons extra-virgin olive oil, divided
- 3 pieces bacon, chopped
- 1 2/3 cups Guinness beer
- 1 pound whole baby carrots
- 1 8 ounce package cremini or button mushrooms, chopped
- 2 cups chopped onion
- 4 cloves garlic, minced
- 1 1/2 teaspoons dried thyme
- 1 cup reduced sodium chicken broth
- 2 cups frozen baby peas, thawed

what you need to do:
- combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. dredge chicken thighs in the mixture to coat completely; transfer to a plate.
- heat 4 teaspoons of oil in a large skillet over medium-high heat. add the chicken and cook until well browned, 2 to 4 minutes per side; transfer to your crock pot. arrange the chicken in an even layer in the slow cooker.
- add bacon to the pan and cook. sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more.
- add beer and use a wooden spoon to scrape up any browned bits from the bottom of the pan.  pour the mixture over the chicken.
- add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. pour broth over the top.
- cover and cook until the chicken is falling-apart tender, 4 hours on high or 7 to 8 hours on low.
- stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. season with the remaining 1/2 teaspoon salt and pepper.

it's a different flavor than the typical stew, as the beer almost gives a slight sweet flavor, but man is it good!  let me know if you try it out and what you think of it!  and have a great weekend!