Irish Stout Chicken

"Cooked on the stove this is a hearty one dish meal."
 
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photo by der_misanthrope photo by der_misanthrope
photo by der_misanthrope
Ready In:
1hr 25mins
Ingredients:
12
Serves:
4
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ingredients

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directions

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

Questions & Replies

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Reviews

  1. 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.
     
  2. 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!
     
  3. WyomingMoonDust
    I took out parsnips, not a huge fan added baby potatos instead..Excellant dish, thanks for posting!!!
     
  4. 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.
     
  5. 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
     
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Tweaks

  1. 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.
     

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