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Servings: 4

Total Time: 2 hours

  • 2 Tbsp olive oil
  • 1 1/2 pound chicken breast, cut in large chunks
  • 4 slice bacon, crumbled
  • 1 onion, chopped
  • 4 large carrots, peeled and chopped
  • 4 cloves garlic, chopped
  • 1 cup sliced baby bella mushrooms
  • 2 cup chicken broth
  • 12 oz Samuel Adams® Boston Lager®
  • 1 bunch fresh thyme, tied with kitchen string
  • 2 1/2 cup brown rice

Directions

  1. Heat oil in a large stockpot.
  2. Season chicken with salt and pepper and sear for 8 to 10 minutes, or until browned on all sides.
  3. Transfer chicken to a platter and add bacon to pot.
  4. Saute bacon until fat has rendered, then add onion, carrots, and garlic.
  5. Saute 5 more minutes, or until vegetables begin to soften, making sure to scrape brown bits off the bottom of the pan.
  6. Add mushrooms, broth, beer, and thyme. Bring to a boil, then reduce heat to medium and add chicken back to pot.
  7. Cover and simmer for 1 hour. Uncover and cook at a rapid simmer for 20 minutes, or until both reduces and thickens.
  8. Discard thyme and serve over rice.
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