2 tblsp. olive oil
2 medium onions, chopped
3 cloves garlic, minced
6-8 skinless, boneless chicken breasts
5 carrots, sliced into chunks
2 potatoes, peeled and sliced into small cubes
1 tsp. of dried thyme leaves
3/4 tsp. salt
1/2 tsp. black pepper
3/4 cup stout, such as Guinness stout
1/2 pound fresh button mushrooms, sliced
3/4 cup frozen peas
Heat oil in large skillet over medium heat until hot. Add onion and garlic. Cook and stir 5 minutes until tender. Remove onions and garlic to a small bowl. Arrange chicken breasts in a single layer in the skillet. Cook over medium-high heat for 5 minutes on each side until lightly browned. Add onion and garlic mixture, carrots, potatoes, thyme, salt, and pepper to skillet. Pour stout over chicken and vegetables. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 35 minutes. Add mushrooms and peas to skillet. Cover and cook 10 minutes. Uncover skillet and increase heat to medium. Cook another 10 minutes until chicken is no longer pink in the center.
Note: We aren’t supposed to have any alcohol on this diet, but I think the alcohol gets “cooked out” while the stew is stewing.