4 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
kittykat #2 March 23, 2009

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

0 people found this helpful. Was it helpful to you? [Yes] [No]
WyomingMoonDust December 04, 2007

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
MrsDoty September 07, 2006

Very nice. The chicken was so tender and juicy. I did leave the onion out since the dish I was serving this with had onions in it. Definately a keeper. Zaar World Tour 05

0 people found this helpful. Was it helpful to you? [Yes] [No]
Amis October 01, 2005
Irish Stout Chicken