Irish Stout Chicken

Submitted by LAURIE

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

 

• Ready In: 1hr 25mins
• Ingredients: 12
• Serves: 4

ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 large garlic cloves, minced
• 1 (3 -4 lb) chicken, whole, cut into serving pieces
• 5 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 teaspoon dried thyme leaves
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon black pepper
• 3⁄4 cup stout beer, such as Guinness
• 1⁄2 lb fresh button mushroom
• 3⁄4 cup frozen peas

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.

Reviews

[nickwayner]

I did tweak the recipe though. I used sweet potatoes instead of parsnips and boneless skinless chicken portions( to make it a little healthier). The end result is a surprisingly sweet and savory dish.

 

[der_misanthrope]

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!

 

[WyomingMoonDust]

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

 

[MrsDoty]

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.

 

[Amis227]

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