Wendell found this recipe in the Honolulu Star-Advertiser a couple of Wednesdays ago. His version looks waaaaay better than the one pictured in the paper . . . or it could be that my photo is just waaaay better. Hahahaha. It was super, super ono, but much too complicated for me to try and make myself.
1/4 c. plus 3 tbs. flour, divided 1/2 tsp. salt, plus more to taste 1/2 tsp. pepper, plus more to taste 1-1/4 lbs. boneless, skinless chicken thighs 2 tsp. olive oil 1 slice bacon, finely chopped 1 small onion, diced 3/4 c. baby carrots 4 oz. button cremini or baby bella mushrooms, halved 3/4 c. stout, such as Guinness 3/4 c. chicken broth 3/4 c. frozen baby peas
In shallow dish, combine 1/4 c. of the flour with 1/2 tsp. each of the salt and black pepper. Dredge the chicken in the flour mixture to coat completely, then set on a plate.
In a 12-inch nonstick skillet over medium-high , heat the olive oil. Add chicken and cook until well browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
Add bacon to skillet and cook, stirring often, for 2 minutes. Add onion, carrots and mushrooms and saute until vegetables begin to brown, about 4 minutes. Sprinkle remaining 3 tbsp. flour over vegetables and cook, stirring constantly for another 2 minutes.
Add stout and broth to pan and bring to a boil. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Return thighs to pan, nestling them among the vegetables. Reduce heat until the liquid is gently simmering, then cover and cook 15 minutes.
Add peas and cook, covered 5 minutes more. Uncover pan and simmer for 5 minutes more. Season with salt and pepper and serve chicken with vegetables and sauce spooned over the top.
Update: My friend Linda sent me this link to the recipe and the same photo used by the Star-Advertiser. Wish I had found it earlier myself then I wouldn't have had to type out the whole recipe.