Chicken With Stout
Description
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.
Ingredients
•
1/2 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
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4 potatoes, cut into 1-inch pieces
•
2 large carrots, sliced
•
1/2 head green cabbage, sliced
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1 1/2 cups warm beef stock
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1 1/2 cups Irish stout beer (such as Guinness®)
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1 tablespoon brown sugar
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1 tablespoon cornstarch
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2 tablespoons water
Directions
1
Preheat oven to 325 degrees F (165 degrees C).
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.
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.
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.