Irish Stout Chicken

Irish Stout Chicken

Irish Stout Chicken

Stout is a dry, dark ale, almost black in color, with a rich, robust flavor. Guinness, Ireland's most famous brew, sets the standard for stout around the world. Here it lends its distinctive taste to a hearty chicken stew.


Makes 4 servings


2 tablespoons vegetable oil
1 medium onion, chopped
2 large cloves garlic, minced
1 whole chicken (3 to 4 pounds), cut into serving pieces
5 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup stout, such as Guinness
1/2 pound fresh button mushrooms
3/4 cup frozen peas


  1. 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.
  2. Arrange chicken in single layer in skillet. Cook over medium-high heat 5 minutes per side or until lightly browned.
  3. 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.
  4. Add mushrooms and peas to skillet. Cover; cook 10 minutes.
  5. Uncover skillet; increase heat to medium. Cook 10 minutes or until sauce is slightly reduced and chicken is no longer pink in center.

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