Beer-Braised Chicken Stew

• 1/4 cup flour
• 1 whole chicken (3 lb./1.4 kg), cut into 8 pieces
• 2 Tbsp. oil
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 1/2 lb. (225 g) fresh mushrooms, quartered
• 2 onions, cut into wedges
• 1 can (341 mL) porter beer
• 1 cup water
• 2 cups carrots, chopped
• 2 Tbsp. chopped fresh thyme
• 2 Tbsp. Dijon mustard

1. Place flour in shallow dish.
2. Dip chicken, 1 piece at a time, in flour, turning to evenly coat chicken with flour; shake gently to remove excess flour.
3. Heat oil in Dutch oven or large deep skillet on medium-high heat.
4. Add chicken, in batches if necessary; cook 7 to 8 min.
5. or until evenly browned, turning after 6 min.
6. Remove chicken from pan, reserving drippings in pan.
7. Drain chicken on paper towels.
8. Add dressing, mushrooms and onions to reserved drippings in pan; cook and stir 5 min.
9. Add all remaining ingredients except chicken; stir.
10. Return chicken to pan.
11. Bring to boil; simmer on medium-low heat 45 min.
12. or until chicken is done (165 degrees F), stirring occasionally.

flour, chicken, oil, olive oil, fresh mushrooms, onions, porter, water, carrots, thyme, mustard

Taken from www.kraftrecipes.com/recipes/beer-braised-chicken-stew-182684.aspx (may not work)