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Chicken With Stout
Chicken With Stout
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Prep Time:
20 minutes
Cook Time:
130 minutes
Total Time:
150 minutes
Golden pan-fried chicken thighs simmered with potatoes, carrots, cabbage, and dark Irish beer for a festive St. Patrick's Day meal.
Ingredients:
  • 0.5 cup all-purpose flour
  • 1 teaspoon salt, or to taste
  • 1 teaspoon ground black pepper, or to taste
  • 4 chicken thighs
  • 1 tablespoon vegetable oil
  • 4 potatoes, cut into 1-inch pieces
  • 2 large carrots, sliced
  • 0.5 head green cabbage, sliced
  • 1.5 cups warm beef stock
  • 1.5 cups Irish stout beer (such as Guinness®)
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
Instructions:
  • Preheat your oven to 325°F (165°C).
  • Combine flour, salt, and black pepper in a bowl. Coat chicken thighs in the seasoned flour mixture. Fry in hot vegetable oil in a skillet until golden brown on each side, 5 to 8 minutes.
  • Layer the potatoes, carrots, cabbage, and chicken thighs in a large casserole dish. Combine beef stock, stout beer, and brown sugar in a bowl. In a separate small bowl, mix cornstarch and water, then stir it into the beer mixture. Pour the flavorful beer mixture over the chicken and veggies and cover the dish.
  • Bake in a preheated oven for a total of 2 hours until chicken is fully cooked and sauce thickens, uncovering after 1 hour and 15 minutes.

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