Dutch Oven Irish Stout Chicken Stew

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2 Tbs olive oil
1 1/4 cup all purpose flour
1 Tsp salt
1 Tsp black pepper
3 Lbs bone-in chicken thighs with skin
6 slices bacon cut into 1-in pieces
1 pint Irish stout
1 Tbs Thyme
1 pound sliced carrots
8 oz sliced baby Bella mushrooms
1 Jumbo or two large yellow onions diced
8 cloves garlic finely diced
2 cups chicken broth
1 Lb peas

Heat 2 Tbs olive oil in a 12 inch Deep Dutch oven using medium bottom heat

In a medium bowl combine flour, salt and pepper. Give it a good mix. Dredge the chicken thighs in the flour mixture.

When the oil is hot, brown the chicken thighs in the about 4 mins each side. You’ll need to do this in two batches. Set the browned chicken aside.

Add the bacon to the Dutch oven and cook until it becomes crispy. Stir in the left-over dredging mixture stirring until the flour is absorbed and turns a light brown color. Stir in the the stout and continue stirring until the mixture thickens. Remove the Dutch oven from the heat.

Place the chicken back in Dutch oven. Distribute the Thyme over the chicken. Add, carrots, mushrooms, onions and garlic. Pour in the chicken broth.

Cover and bake for 90 minutes using 9 coals beneath and 18 coals on top to get 350 degrees in your 12 inch deep Dutch oven.

After 90 minutes remove the chicken and shred it with a pair of forks. Separate the bones and the skin. Place the chicken back in the Dutch oven.

Stir in the peas. Bake for another 30 minutes. Serve and enjoy.