Irish Stout Chicken Recipe 475

IRISH STOUT CHICKEN

Steps:

• 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.

IRISH CHICKEN STEW

Steps:

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

IRISH STOUT CHICKEN RECIPE - (4.7/5)

Steps:

• Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 3 minutes or until tender. Remove 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.

CHICKEN WITH STOUT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk flour, salt, and black pepper in a bowl. Press chicken thighs into seasoned flour to coat. Heat vegetable oil in a skillet over medium heat; fry coated chicken in the hot oil until golden brown, 5 to 8 minutes per side.
• Place potatoes, carrots, and cabbage into a large casserole dish and lay chicken thighs on top of vegetables. Stir beef stock, stout beer, and brown sugar in a bowl. Mix cornstarch and water in a separate small bowl; stir into beer mixture. Pour beer mixture over chicken and vegetables. Cover the casserole dish.
• Bake in the preheated oven for 1 hour and 15 minutes; uncover casserole and continue baking until chicken is cooked all the way through and sauce has thickened, 45 more minutes.