chicken stroganoff with beer

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Tonight's feast for 4..... served with Lemon-Basil Basmati Rice and steamed asparagus. Oh yeah!

Chicken Stroganoff

Olive oil
Salt and pepper (to taste)
2 slices of bacon, diced
½ onion, peeled and diced
1 large green pepper, cored, quartered and thinly sliced
½ orange pepper, cored, quartered and thinly sliced
4 c mushrooms, sliced
1 garlic clove, minced

1 ½ lbs skinned and de-boned chicken thighs, cut into 2” pieces
1 ½ T flour
1 ½ c chicken stock
1 c beer
1 T Dijon mustard
1 t Worcester sauce
½ t hot sauce
2 bay leaves

½ cup sour cream- add very last!
1/4 c fresh chopped parsley for garnish- if desired

Bring a large pot to medium heat. Add 2T olive oil. Saute onions and bacon for 5 minutes, stirring occasionally. Add peppers and cook for 3 more minutes. Remove all ingredients from pot and placeto side in a medium bowl. Add 1 T olive oil to same pot plus the mushrooms. Cooked mushrooms until lightly brown, until all extra liquid is gone. Add garlic and cook for 1 minute. Remove from pot and add to onion mixture.
Working on a dinner plate, lightly salt the chicken pieces and then sprinkle them with the flour. Add 2 T olive oil to the same pot and brown chicken in batches, setting the pieces aside as they are cooked. When all chicken has been cooked and removed from the pot, add the chicken stock, beer and remaining ingredients except for the sour cream to the pot. Simmer for 30 minutes with a loosely fitting lid. Return all vegetables to the pot and heat through. Season to taste with salt and pepper. Right before serving, add the sour cream and heat through, but do not allow to boil. Serve with rice or pasta. Garnish with fresh chopped parsley, if desired.