2-3lbschicken legs and thighsmy recipe in this post had 3 thighs and 6 legs
5carrotssliced
2parsnipssliced
thymea few shakes from the shaker
saltto your tastes
pepperto your tastes
1cupIrish StoutI actually used Guinness Draught
8small mushroomssliced
1cupfrozen peas
Instructions
Preheat oven to 350
In a large skillet heat the vegetable oil.
Add the onion and garlic. Cook on medium-low until tender.
Remove from pan, put into bowl and set aside.
Add vegetable oil to the same pan.
Add chicken in a single layer.
Brown on all sides. Around 5-7 minutes each side.
Transfer the chicken to a baking sheet. Do not drain or clean pan.
Place chicken in oven.
Using the same pan add the onion mixture, parsnips, carrots, thyme, salt and pepper.
Then add the stout, bringing it all to a boil.
Reduce heat to low and simmer for 15 minutes.
Add mushrooms and peas.
Cover and cook another 10 minutes.
Because we like the twice baked taste of the chicken, we let our chicken cook while we were making the rest of the recipe. You can take yours out sooner (when the meat thermometer says it is done.)
Remove chicken from oven and place in the pan. Stirring the juice and vegetables around and on top of the chicken.