Ingredients
28 oz cabbage, (1 whole head), roughly diced
8 oz yellow onion, cut into small dice
8 oz potatoes, roughly diced
4 oz carrots, roughly diced
1¾ lb chicken thighs, bone-in
8 oz bacon rashers, cooked and roughly chopped
8 oz button mushrooms, canned, drained
14 oz stout beer, of your choice, preferably Guinness
3 cups chicken broth, divided
2 cloves garlic, finely chopped
1½ tsp dried thyme
2 bay leaves
¼ cup all-purpose flour
salt and ground black pepper, to taste
mashed potatoes, or baked potatoes
crusty bread
Preparation
Combine the beer, 2½ cups of broth, garlic, bay leaves, and thyme. Set aside.
Place the onions at the bottom of the crockpot.
On the bed of onions, layer the chicken pieces on top.
Distribute the bacon and mushrooms evenly on top of the chicken.
Pour the beer mixture over the chicken. Cover and cook over High for 3 to 4 hours, or on Low for 6 to 7 hours
Roughly 2 hours before the stew is ready, add the potatoes and carrots.
Add your cabbage roughly 1 hour before the stew is ready. Continue cooking.
Roughly 15 minutes before it is ready to be served, dissolve the flour in the remaining broth.
Temporary remove chicken from the mix and set aside. Add your slurry into the crockpot while stirring.
Once the starch has been combined, return the chicken, season to taste with salt and pepper and allow to finish cooking
Serve together with potatoes of your choice, or crusty bread.
