All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

            (from IRISH PUB FOOD cookbook)

2 Tbles vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 whole chicken (3 to 4 pounds), cut into serving pieces
3 carrots, sliced
2 parsnips, sliced
1 tsp dried thyme
¼ tsp salt
½ tsp black pepper
¾ cup Irish stout
8 ounces sliced mushrooms
¾ cup frozen peas

1. Heat oil in large skillet over medium heat.
Add onion and garlic ; cook and stir 3 minutes or until tender. Remove to small bowl.
2. Add chicken to same skillet in single layer, cook over medium-high heat 5 minutes per side or until lightly browned.
3. Add onion mixture, carrots, parsnips, thyme, salt and pepper to skillet. Add stout; bring to a boil over high heat. Reduce heat to low; cover and simmer 35 minutes.
4. Add mushrooms and peas to skillet; cover and cook 10 minutes. Uncover and cook over medium heat 10 minutes or until sauce is slightly thickened and chicken is cooked through (165 degrees F).
Makes 4 servings