Irish Stout Braised Chicken Stew
Irish Stout Braised Chicken Stew is a hearty, rustic stew made with chicken thighs and vegetables braised in a gravy made flavorful and robust by the addition of Irish stout beer.
Servings: 6
Equipment
- Enameled cast iron Dutch oven (aff. link)
Ingredients
- 6 chicken thighs bone-in and skin on
- salt and pepper
- 1/2 pound bacon diced
- 2 tablespoons cooking oil for frying
- 4 medium carrots cut in 1/2 inch thick rounds
- 3 celery stalks diced
- 2 medium onions diced
- 5 to 6 garlic cloves minced
- 2 tablespoons flour
- 12 ounces Irish stout such as Guinness
- 2 cups chicken stock
- 1/2 head of green cabbage shredded
- 1/2 pound baby red potatoes left whole with skins on
- 1 teaspoon kosher salt
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon ground black pepper
- 1 cup petite English peas such as Le Sueur brand, drained
- parsley for garnish
Instructions
- Season chicken with salt and pepper. Set aside.
- Heat Dutch oven over medium heat. When hot, add diced bacon and stir frequently. Drain and remove bacon when crisp. Pour bacon grease small bowl.
- Add one tablespoons bacon grease back to Dutch oven. Working in batches, add chicken, skin side down. Cook 5-6 minutes or until skin is brown and crisp. Flip and cook 2 to 3 minutes on opposite side until brown. Remove chicken and set aside. Repeat with remaining chicken.
- Add carrots, celery, and onions to Dutch oven. Stir. Continue to cook, stirring occasionally, for 5 minutes or until vegetables have softened and onion is browning. Add garlic and cook two minutes longer.
- Stir in flour. Cook, stirring frequently, until white disappears. Deglaze pan with Irish stout. Scrape all bits from the bottom of the pan.
- Add chicken stock, cabbage, potatoes, salt pepper, and Italian seasoning to the Dutch oven. Stir.
- Add chicken to Dutch oven and nestle among the vegetables. Cover and simmer about 40 minutes until potatoes are tender and chicken cooks to an internal temperature of 165 °F
- Remove cover. Add drained English peas. Return cover and cook 5 minutes to heat peas.
- Remove cover. Add bacon. Garnish with parsley. Serve warm.
Notes
Frozen English peas can be substituted for canned. Make sure they're heated thoroughly before serving.
Serve with Irish Soda Bread to sop up the rich gravy.
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