Irish Stout Chicken

2 tbsp. vegetable oil

1 medium onion, chopped

2 large cloves garlic, minced

3-4 lbs. chicken, cut up

5 carrots, peeled and chopped

2 parsnips, peeled and chopped

1 tsp. dried thyme

salt and pepper

¾ c. stout

½ lb. fresh button mushrooms

¾ c. frozen peas

Directions:

Heat oil in skillet over medium heat until hot.

Add onion and garlic.

Cook and stir three minutes or until tender.

Remove with slotted spoon, and place in small bowl.

Arrange chicken in single layer in skillet.

Cook over medium-high 5 minutes per side or until lightly browned.

Add the 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 the mushrooms and peas to skillet.

Cover.

Cook 10 minutes.

Uncover skillet and increase heat to medium.

Cook 10 minutes or until sauce is slightly reduced and chicken is no longer pink in the center.

Yield: 4 servings