Mar 13, 2014

Who doesn't love a fantastic stew recipe?  Well, to keep your stomach satisfied, Mill Street Brewery has a delicious and original dish!  For a brief moment, forget about mother nature's chill and prepare yourself an amazing bowl of Mill Street Stout & Irish Chicken Stew!

Mill Street Stout & Irish Chicken Stew

  • 1 2/3 cups MILL STREET STOUT 
  • 6 tablespoons plus 1/2 cup Quinoa flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 1/2 pounds boneless, skinless chicken thighs
  • 4 teaspoons extra-virgin olive oil
  • 5 pieces bacon, chopped
  • 1 8-ounce package mushrooms
  • 2 cups sweet onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons dried thyme
  • 1 cup reduced-sodium chicken or vegetable broth
  • 2 cups frozen baby peas, thawed
COOKING INSTRUCTIONS (This recipe makes 6 servings)


  1. Mix together 6 tablespoons of quinoa flour with ½ teaspoon of salt and ½ teaspoon of pepper in a bowl. Add the chicken to this mixture and coat them completely and set aside.
  2. Heat 2 teaspoons of oil in a skillet on medium-high heat. Add the chicken to the skillet and cook on each side until browned. Transfer the chicken into a slow-cooker. Ensure the chicken is placed evenly inside the slow-cooker.
  3. Add remaining ingredients to slow-cooker excluding the peas.
  4. Pour Mill Street Stout and chicken stock into slow-cooker. 
  5. Cover the stew and slow-cook on high for 4 hours or on low for 7-8 hours.
  6. Add the peas and cook for ten minutes and season with the remaining ½ teaspoon of salt and ½ teaspoon of pepper.

Don't miss Mill Street Brewery at the National Home Show where they'll be sampling their delicious brews!