Irish Stout Chicken

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 large garlic cloves, minced
• 1 (3 -4 lb) chicken, whole, cut into serving pieces
• 5 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 teaspoon dried thyme leaves
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup stout beer, such as Guinness
• 1/2 lb fresh button mushroom
• 3/4 cup frozen peas

1. Heat oil in large skillet over medium heat until hot.
2. Add onion and garlic; cook and stir 3 minutes or until tender.
3. Remove vegetables with slotted spoon to small bowl.
4. Arrange chicken in single layer in skillet. Cook over medium-high heat 5 minutes per side or until lightly browned.
5. Add onion, garlic, carrots, parsnips, thyme, salt and pepper to skillet.
6. Pour stout over chicken and vegetables. Bring to a boil over high heat.
7. Reduce heat to low.
8. Cover and simmer 35 minutes.
9. Add mushrooms and peas to skillet.
10. Cover; cook 10 minutes.
11. Uncover skillet; increase heat to medium. Cook 10 minutes or until sauce is slightly reduced and chicken is no longer pink in center.

vegetable oil, onion, garlic, chicken, carrots, parsnips, thyme, salt, black pepper, stout beer, fresh button mushroom, frozen peas

Taken from www.food.com/recipe/irish-stout-chicken-138982 (may not work)