• 1 1/4 pound boneless, skinless chicken thighs
• 1/4 cup plus 3 Tablespoons flour, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons olive oil
• 1 slice bacon, finely chopped
• 1 small onion, diced
• 3/4 cup baby carrots
• 4 oz mushrooms, halved
• 3/4 cup Guiness
• 3/4 cup low sodium chicken broth
• 3/4 cup frozen peas

In a shoallow dish, combine 1/4 cup flour with salt and pepper. Dredge cihcken in the flour to coat completely, set aside on a plate.

In a nonstick skillet over medium-high, heat oil. Add chicken and cook until well browned, 3-4 minutes per side. Transfer to a clean plate.

Add bacon and cook, stirring often, 2 minutes. Add onion, carrots and mushrooms and saute until beginning to brown, 4 minutes. Sprinkle remaining 3 Tablespoons flour over vegetables and cook, stirring constantly, 2 minutes.

Add beer and broth; bring to a boil using a wooden spoon to scrape up any browned bits. Return thighs to pan, nestling them among the vegetables. Reduce heat, cover and simmer 15 minutes.

Add peas and cook, covered, 5 minutes more. Uncover and simmer 5 minutes more.