From EatingWell: January/February 2012
I’m not too sure about this one. I didn’t taste much of the stout flavor for dinner, but did the next day for lunch. I thought it would have more stout flavor!
It was good….not sure I’d really make it again. It sounded better than I thought it was going to taste. I degazed the pan with the stout and broth mixture, then added the flour and it looked like too much flour. It made a gravy consistency that was really thick, but thinned out as it cooked and the juices from the chicken mixed with the gravy.
I think if I was to make this again, I wouldn’t make the gravy part until after the dish was cooked and just thickened the whole broth mixture in the slow cooker on high with a slurry of flour and water. I kind of am disappointed with this…