Chicken With Stout

Chicken With Stout
  • PREP TIME
    20 mins
  • COOK TIME
    2 hrs 10 mins
  • TOTAL TIME
    2 hrs 30 mins
  • SERVING
    4 People
  • VIEWS
    27

Savor the heartwarming embrace of this one-pot wonder, where succulent chicken thighs mingle with hearty vegetables in a luscious, stout-infused gravy. A deeply satisfying and effortlessly elegant dish.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    71 g
  • Cholesterol
    70 mg
  • Fiber
    10 g
  • Protein
    29 g
  • Saturated Fat
    3 g
  • Sodium
    747 mg
  • Sugar
    13 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 0 mins Preheat oven to 325 degrees F (165 degrees C).

Image Step 02
02 Step

Recipe View 5 mins In a shallow dish, whisk together flour, salt, and pepper. Dredge chicken thighs in the seasoned flour, ensuring they are evenly coated. (5 minutes)

Image Step 03
03 Step

Recipe View 15 mins Heat vegetable oil in a large skillet over medium-high heat. Sear the floured chicken thighs until golden brown on all sides, about 5-8 minutes per side. This adds depth of flavor and seals in the juices. Remove chicken from skillet and set aside. (15 minutes)

Image Step 04
04 Step

Recipe View 5 mins In a large casserole dish or Dutch oven, combine potatoes, carrots, and cabbage. Arrange the seared chicken thighs on top of the vegetables. (5 minutes)

Image Step 05
05 Step

Recipe View 5 mins In a medium bowl, whisk together beef stock, stout, and brown sugar until the sugar is dissolved. In a separate small bowl, create a slurry by mixing cornstarch and cold water until smooth. Stir the cornstarch slurry into the stout mixture. (5 minutes)

Image Step 06
06 Step

Recipe View 2 mins Pour the stout mixture evenly over the chicken and vegetables in the casserole dish. Cover tightly with a lid or aluminum foil. (2 minutes)

Image Step 07
07 Step

Recipe View 2 hrs Bake in the preheated oven for 1 hour and 15 minutes. Remove the cover and continue baking for another 45 minutes, or until the chicken is cooked through, the vegetables are tender, and the sauce has thickened to a rich, gravy-like consistency. (1 hour 15 minutes + 45 minutes)

For an even richer flavor, consider browning some diced bacon or pancetta in the skillet before searing the chicken. Remove the bacon and set aside, then add it back to the casserole dish along with the vegetables.
If you prefer a thicker gravy, increase the amount of cornstarch in the slurry.
Feel free to add other vegetables to the casserole, such as parsnips, turnips, or celery.
Leftovers taste even better the next day! Store in an airtight container in the refrigerator for up to 3 days.

Estella Leannon

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.9/ 5 ( 9 Ratings)
Total Reviews: (4)
  • Merritt Wilderman

    This recipe is fantastic! The stout adds such a unique and delicious flavor to the chicken and vegetables.

  • Albina Vonrueden

    I made this for a dinner party and it was a huge hit! Everyone raved about how tender the chicken was and how flavorful the gravy was.

  • William Ebert

    My family loved this recipe! It's definitely going into our regular rotation.

  • Cornell Schmeler

    Easy to follow and the results are amazing. I added some mushrooms and it was even better!

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