Irish Stout Chicken
Savor the rich, hearty flavors of Irish Stout Chicken, a comforting braised dish that combines tender, golden-browned chicken thighs with a velvety sauce infused with the deep, malty notes of Irish stout beer. Perfectly paired with aromatic vegetables like onions, carrots, and celery, this dish is elevated with hints of garlic, thyme, and a splash of heavy cream for a luscious finish. Simmered to perfection, this one-pot meal is an ideal choice for cozy family dinners or St. Patrick's Day celebrations. Serve it over creamy mashed potatoes or alongside crusty bread to soak up every flavorful drop of the robust, beer-infused sauce. Effortless yet gourmet, this Irish-inspired recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, chopped
- 12 fluid ounces Irish stout beer (e.g., Guinness)
- 1 cup chicken stock
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Dust the chicken thighs lightly with flour, shaking off any excess.
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Brown the chicken thighs skin-side down for 4-5 minutes until golden and crispy. Flip and brown the other side for 3-4 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the butter to the same pan. Once melted, stir in the diced onion, cooking for 3-4 minutes until softened and translucent.
Stir in the minced garlic, carrots, and celery. Cook for another 3-5 minutes until the vegetables begin to soften.
Pour in the Irish stout beer and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the beer simmer for 2 minutes.
Add the chicken stock, dried thyme, bay leaves, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to combine.
Return the browned chicken thighs to the pan, skin-side up, ensuring they are partially submerged in the liquid. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pan with a lid, and let the chicken braise for 35-40 minutes, or until the chicken is tender and cooked through.
Remove the chicken from the pan and set aside on a plate. Discard the bay leaves.
Stir in the heavy cream and let the sauce simmer uncovered for 5-7 minutes, allowing it to thicken slightly. Taste and adjust seasoning, if necessary.
Return the chicken to the pan to warm through for 2-3 minutes.
Garnish with fresh parsley, if desired, and serve hot with mashed potatoes, crusty bread, or steamed vegetables.
Nutrition Facts
Calories |
2935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.7 g | 277% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 5633 mg | 245% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 12.6 g | ||
| Protein | 168.8 g | 338% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2934 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
