Irish Stout Braised Chicken Thighs Recipe

Introduction

Irish Stout Braised Chicken Thighs is a comforting and flavorful dish that combines tender chicken with rich stout beer and hearty vegetables. This one-pot meal is perfect for cozy dinners and packs a delicious punch with tender pears and crispy bacon.

Ingredients

• 1 ½ pounds bone in, skin on chicken thighs
• 4 medium carrots (peeled and chopped into ½” pieces)
• 2 medium onions (peeled, halved vertically and sliced crosswise)
• ½ pound small dutch baby or fingerling potatoes (or red or white potatoes, cut into 1″ pieces)
• 1 bosc or anjou pear (peeled and cut into ¼” dice)
• 12 ounces stout beer (such as Guinness)
• 1 cup chicken stock from rotisserie chicken (or low sodium canned stock)
• 1 tablespoon caraway seed
• 1 teaspoon kosher salt (if not using low sodium stock, taste before adding)
• ½ teaspoon black pepper
• 1 tablespoon cornstarch
• 1 tablespoon water or chicken broth
• 4 cups escarole lettuce (roughly chopped)
• 1 cup frozen peas

Instructions

1. Step 1: Heat a heavy stock pot or dutch oven over medium-high heat. Transfer the bacon to a paper towel-lined dish and set aside
2. Step 2: Add the onions and carrots to the pot and sauté, stirring occasionally until the onions soften. Transfer the vegetables to a bowl.
3. Step 3: Return 1 tablespoon of bacon grease to the pot. Pat the chicken thighs dry and season with salt and pepper. Place the chicken skin side down in the pot and cook for 5-6 minutes until the skin is crispy and golden. Flip and cook an additional 3-4 minutes. Transfer the chicken to the bowl with the vegetables.
4. Step 4: Drain any excess grease from the pot. Return chicken and vegetables to the pot. Add diced pears, potatoes, caraway seed, stout beer, and chicken broth. Bring to a boil, then cover and reduce heat to a simmer. Cook for 20 minutes.
5. Step 5: Stir in the escarole and simmer for 2-3 minutes until wilted.
6. Step 6: In a small bowl, mix the cornstarch with water or chicken broth until smooth. Bring the dish to a low boil and stir in the cornstarch slurry. Cook for 1 minute, until the sauce thickens slightly.
7. Step 7: Stir in the frozen peas and cook for 1 minute until thawed. 

Tips & Variations

• Use a good quality stout for the best rich flavor, but you can substitute with a dark ale if needed.
• Swap escarole for kale or spinach if desired; add them in the same step to wilt.
• For a spicier twist, add a pinch of cayenne pepper when seasoning the chicken.
• To make this gluten-free, ensure the stout you choose is gluten-free or replace with a gluten-free beer.

Storage

Store leftover braised chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs can be used, but cooking time may be shorter. Watch closely to avoid overcooking and drying them out.

What can I substitute if I don’t have escarole?

Spinach, kale, or Swiss chard work well as substitutes. Add them late in the cooking process to wilt gently.

Irish Stout Braised Chicken Thighs Recipe

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Irish Stout Braised Chicken Thighs is a hearty, savory dish featuring bone-in, skin-on chicken thighs cooked slowly in rich Irish stout beer with carrots, onions,and potatoes. The chicken becomes tender and infused with the deep flavors of stout and aromatics, while the addition of pears and escarole adds subtle sweetness and freshness. A cornstarch slurry thickens the flavorful braising liquid into a luscious sauce, finished with bright green peas . This comforting dish is perfect for cozy dinners and pairs beautifully with rustic bread or mashed potatoes.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Braising
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Meat and Poultry

• 1 ½ pounds bone-in, skin-on chicken thighs

Vegetables and Fruits

• 4 medium carrots (peeled and chopped into ½ inch pieces)
• 2 medium onions (peeled, halved vertically and sliced crosswise)
• ½ pound small dutch baby or fingerling potatoes (or red or white potatoes, cut into 1 inch pieces)
• 1 bosc or anjou pear (peeled and cut into ¼ inch dice)
• 4 cups escarole lettuce (roughly chopped)
• 1 cup frozen peas

Liquids and Broths

• 12 ounces stout beer (such as Guinness)
• 1 cup chicken stock (preferably from rotisserie chicken or low sodium canned stock)

Spices and Seasonings

• 1 tablespoon caraway seed
• 1 teaspoon kosher salt (adjust if using low sodium stock)
• ½ teaspoon black pepper

Thickening Agent

• 1 tablespoon cornstarch
• 1 tablespoon water or chicken broth (for slurry)

Instructions

1. Sauté Onions and Carrots: Add the onions and carrots to the pot. Sauté, stirring occasionally, until the onions soften. Remove and place the vegetables in a bowl.
2. Brown the Chicken Thighs:  Pat the chicken thighs dry and season with salt and pepper. Place skin-side down into the hot pot and cook for 5-6 minutes until the skin is crispy and golden. Flip the chicken and cook for an additional 3-4 minutes. Remove and add the chicken to the bowl with the vegetables.
3. Prepare for Braising: Drain any excess grease from the pot. Return the chicken and vegetables to the Dutch oven. Add diced pears, potatoes, caraway seeds, stout beer, and chicken stock. Bring to a boil.
4. Braise the Chicken: Cover the pot with a lid, reduce heat to a low simmer, and cook for 20 minutes until chicken is tender and potatoes are cooked through.
5. Add Greens: Stir in the chopped escarole and simmer for another 2-3 minutes until wilted.
6. Thicken the Sauce: In a small bowl, mix the cornstarch with water or broth until smooth. Bring the braise back to a low boil and stir in the cornstarch slurry. Cook for one minute until the sauce slightly thickens.
7. Finish with Peas and Bacon: Stir in the frozen peas and cook for one more minute until thawed and heated through. Sprinkle crispy bacon over the chicken before serving.

Notes

• Be careful with the salt since bacon and chicken stock can add significant saltiness; taste the dish before adding extra salt.
• You can substitute the stout with another dark beer if Guinness is unavailable.
• For a gluten-free version, use a gluten-free stout and cornstarch.
• The pear adds a subtle sweetness; you can omit if you prefer savory only.
• The dish can be served with crusty bread or creamy mashed potatoes to soak up the sauce.
• Make sure to dry the chicken skin well before browning for maximum crispiness.

Keywords: Irish stout chicken, braised chicken thighs, Guinness chicken, hearty chicken stew, comfort food, Irish cuisine, chicken and potatoes