A quick, simple braise with carrots, onions, peas and a hearty stout gravy that's ready in 45 minutes to an hour (depending on how quick you are with prep). Perfect for a weeknight or an easy St. Patty's celebration!
Heat a heavy stock pot or dutch oven over medium high heat. When the pot is hot, add the bacon and cook until the it has rendered it’s fat and is crispy. Transfer the bacon to a dish lined with paper towels and set aside.Transfer all but one tablespoon of bacon grease to a small bowl.
Add the onions and carrots to the pot. Saute, stirring occasionally until the onions have softened. Transfer the vegetables to a bowl.
Add 1 tablespoon bacon grease back into the pot. Pat the chicken thighs dry with a paper towel. Season the chicken with salt and pepper and add them, skin side down into the pot. Cook for 5-6 minutes, until chicken skin begins to turn crispy and golden. Use tongs to flip the chicken over and cook for an additional 3-4 minutes. Transfer the chicken to the dish with the vegetables.
Drain off the any excess grease from the pot.
Transfer the chicken and vegetables back to the dutch oven and add the diced pears, potatoes, caraway seed, stout and chicken broth. Bring to a boil then cover with the lid and reduce heat to a simmer and cook for 20 minutes.
Stir in the escarole and simmer for 2-3 minutes to wilt.
In a small bowl, combine the cornstarch and water or broth and mix until combined. Bring the chicken thighs to a low boil and stir in the cornstarch slurry. Cook for one minute until the sauce thickens slightly.
Stir in the frozen green peas and cook for one minute. until thawed. Sprinkle the crisped bacon over the chicken and serve.