Guinness bottle chicken stew

A typical meal from St. Vincent and the Grenadines is Guinness bottle chicken stew. Chicken breast (cut into bits), flour, Guinness Stout beer, chicken broth, onions, garlic, bell peppers, tomato paste, parsley, chili powder, salt, pepper, and oil are commonly used in the stew. Season the chicken pieces with salt and pepper, then dredge them in flour before frying them in oil till golden brown. The onions and garlic are cooked in oil before being combined with the Guinness. When the liquid has been reduced by half, add the chicken, stock, tomato paste, bell peppers, parsley, and chili powder to the saucepan.

Ingredients:

6.5 tablespoons cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon freshly ground pepper, 2 1/2 pounds boneless, skinless chicken thighs; 6 Tablespoons extra-virgin olive oil, 3 pieces bacon; 1 2/3 cups Guinness beer or another stout (14-ounce can); 1 pound whole baby carrots or large carrots; 1 8-ounce package cremini or button mushrooms, halved if large; 2 cups chopped onion; 4 cloves garlic, minced; 1 1/2 teaspoons dried thyme, 4 Red Potatoes, skin on, cut into 1/8ths; 1 (14oz) can of reduced-sodium chicken broth

Instruction:

1. In a shallow bowl, whisk together 6 Tbsp flour with 1/2 tsp salt and pepper. Dredge chicken thighs into the flour and set aside.
2. Heat 4 Tbsp oil into a large non-stick skillet on medium-high heat. Add half of the dredged chicken thighs, cooking until browned, 2-4 minutes on each side. Remove from heat and put into slow cooker.
3. Add in the remaining 2 Tbsp olive oil and cook the remaining half of the chicken thighs. Place remaining into slow cooker.
4. Add chopped bacon to skillet and allow to brown until cooked.

5. With bacon still in the pan, cover with 1/2 cup of flour and stir frequently until all the oil is absorbed. Pour can of Stout beer over the flour/bacon mixture and stir any browned bits from the bottom of the pan. Allow to reach a slight boil.
6. Pour beer/bacon mixture over the chicken thighs in the slow cooker.
7. Add diced carrots, halved mushrooms, onion, garlic and thyme, distributing evenly over the chicken. Pour broth over the top.

8. Cover and cook until the chicken falls apart, 4 hours on High or 7 to 8 hours on Low. Season with the remaining salt and pepper.