Irish Stout Braised Chicken Thighs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add Greens: Stir in the chopped escarole and simmer for another 2-3 minutes until wilted.
- 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.
- 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
