Chicken With Stout

Chicken thighs are pan-fried until golden brown and simmered with potatoes, carrots, and cabbage in dark Irish beer for a one-dish meal that makes a nice supper for St. Patrick's Day.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 10 mins
• Total Time: 2 hr 30 mins
• Calories: 535 Calories

Ingredients

• 2 tablespoons water
• 1 tablespoon vegetable oil
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon salt, or to taste
• 2 large carrots, sliced
• 4 chicken thighs
• 1 teaspoon ground black pepper, or to taste
• 4 potatoes, cut into 1-inch pieces
• 0.5 cup all-purpose flour
• 0.5 head green cabbage, sliced
• 1.5 cups warm beef stock
• 1.5 cups Irish stout beer (such as Guinness®)

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Whisk flour, salt, and black pepper in a bowl. Press chicken thighs into seasoned flour to coat. Heat vegetable oil in a skillet over medium heat; fry coated chicken in the hot oil until golden brown, 5 to 8 minutes per side.

Step 3

Place potatoes, carrots, and cabbage into a large casserole dish and lay chicken thighs on top of vegetables. Stir beef stock, stout beer, and brown sugar in a bowl. Mix cornstarch and water in a separate small bowl; stir into beer mixture. Pour beer mixture over chicken and vegetables. Cover the casserole dish.

Step 4

Bake in the preheated oven for 1 hour and 15 minutes; uncover casserole and continue baking until chicken is cooked all the way through and sauce has thickened, 45 more minutes.