When most people hear the phrase “clean eating,” they often think of strict diets comprised of nothing more than greens and grains. It’s really a misconception because the goal is to cook using real foods, which includes tons of tasty ingredients. Take this rich stew from Eating Well. Yes, there’s beer and bacon, but it’s also brimming with protein-rich chicken and plenty of veggies. That being said, it tastes pretty great served with some cooked grains.
6 tablespoons plus ½ cup all-purpose flour, divided
1 teaspoon salt, divided, plus more
½ teaspoon freshly ground pepper, plus more
2½ pound boneless, skinless chicken thighs, trimmed
4 teaspoons extra-virgin olive oil, divided
3 bacon strips, chopped
1⅔ cup stout beer
1 pound whole baby carrots or large carrots cut into 1-inch pieces
1 (8-ounce) package cremini or button mushrooms, halved if large
2 cups chopped onion
4 garlic cloves, minced
1½ teaspoons dried thyme
1 cup reduced-sodium chicken broth
2 cups frozen baby peas, thawed
Combine 6 tablespoons flour with ½ teaspoon each of salt and pepper in a shallow bowl. Dredge chicken thighs in seasoned flour, coating completely, shaking to remove excess. Transfer to a plate.
Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until browned, about 2 to 4 minutes per side, then transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with remaining olive oil and chicken. Make sure chicken is in an even layer in the slow cooker.
Cook bacon in same skillet, stirring often, for about 2 minutes. Sprinkle in remaining ½ cup flour and cook, stirring constantly, for 2 minutes. Gradually add stout, stirring and scraping bottom of the pan. Pour mixture over chicken, then top with carrots, mushrooms, onion, garlic, and thyme. Spread evenly over chicken. Pour broth over top.
Cover and cook until chicken is tender, 4 hours on high or 7 to 8 hours on low. Stir in peas, cover, and cook until heated through, about 5 to 10 minutes longer. Season with remaining ½ teaspoon salt and pepper, to taste.
Author: Tom Green
If we’re not supposed to have midnight snacks, then why is there a light in the fridge?