Total Time
1hr 25mins
Prep 10 mins
Cook 1 hr 15 mins

Cooked on the stove this is a hearty one dish meal.

Ingredients Nutrition

Directions

  1. Heat oil in large skillet over medium heat until hot.
  2. Add onion and garlic; cook and stir 3 minutes or until tender.
  3. Remove vegetables with slotted spoon to small bowl.
  4. Arrange chicken in single layer in skillet. Cook over medium-high heat 5 minutes per side or until lightly browned.
  5. Add onion, garlic, carrots, parsnips, thyme, salt and pepper to skillet.
  6. Pour stout over chicken and vegetables. Bring to a boil over high heat.
  7. Reduce heat to low.
  8. Cover and simmer 35 minutes.
  9. Add mushrooms and peas to skillet.
  10. Cover; cook 10 minutes.
  11. Uncover skillet; increase heat to medium. Cook 10 minutes or until sauce is slightly reduced and chicken is no longer pink in center.
Most Helpful

5 5

The husband is not a big corned beef fan so I made this along with the beef and it was a huge hit! He ate most if it and asked if we could make it again. In my book that is a success! I used 1 cup of Guinness extra stout draught and 1/2 cup of Moylans Red ale with about 1/2 cup of water and let it cook a good long time. So good!

5 5

I took out parsnips, not a huge fan added baby potatos instead..Excellant dish, thanks for posting!!!

3 5

According to my DH , who said upon sampling this dish, "Who doesn't like root vegetables in chicken fat?" Who doesn't indeed? This was quite nice. I only made one small amendment in an effort to reduce the fat, after browning the chicken; I removed the skin from all except one piece. I don't think the taste of the chicken, or the consistency of the sauce suffered much for it. After almost an hour of simmering, the joints give up their collagen, and make a smooth, rich tasting sauce. We'll be making this again.