Tempt my Tummy Tuesday- Irish edition

Arrr me lads and lassies! Wait... that sounds like a Irish pirate. Anywho, you get the idea.

My home is adorned with Shamrocks and my family is going to start getting Irish food on their plates! There are some delicious dishes and I will be featuring more throughout the next two weeks!

Some notes on this recipe: It calls for a whole chicken cut up. Save yourself some hassle and buy a pack already cut up. You can find it next to the chicken breasts. It also calls for stout. Stout is any dark beer that is somewhat bitter. Any should work just fine. I will be posting more recipes this week calling for stout so it won't go to waste!

Irish Stout Chicken

2 Tbs vegetable oil

1 medium onion, chopped

2 large garlic cloves

1 whole chicken (3-4 lbs), cut into serving pieces

5 carrots, peeled and chopped

2 parsnips, peeled and chopped

1 tsp dried thyme leaves

3/4 tsp salt

1/2 tsp black pepper

3/4 cup stout

1/2 lb fresh mushrooms

3/4 cup frozen peas

Heat oil in a large skillet over medium heat until hot. Add onion and garlic. Cook and stir 3 minutes or until tender. Remove vegetables with slotted spoon, and place in small bowl.

Arrange chicken in single layer in skillet. Cook over medium-high heat 5 minutes per side or until lightly browned.

Add onion, garlic, carrots, parsnips, thyme,salt, and pepper to skillet. Pour stout over chicken and vegetables. Bring to boil over high heat. Reduce heat to low. Cover, and simmer 35 minutes.

Add 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.

For more tempting recipes visit Blessed with Grace!