Recipe: Stout Braised Chicken Thighs

This is a pretty interesting stew. Using Guinness (or other stout) gives it a deep, nutty richness. The stew come together with very little effort but I still think I prefer chicken when its stewed in other things. The sauce on this one is also very thin so if you’re looking for a stew with a thick gravy I’d suggest you keep looking but if you like a thin, almost broth like stew this is great. Good for serving in bowls with nice, thick bread.

Stout Braised Chicken Thighs

AuthorMabDifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins

Ingredients
 6 chicken thighs
 2 tbsp butter
 2 onions, diced
 1 tsp salt
 ½ tsp black pepper
 2 small potatoes, diced
 2 carrots, peeled and diced
 1 pear, pealed and diced
 2 tsp caraway seeds
 12 oz stout beer
 1 cup chicken stock
 1 cup peas
 1 tbsp cornstarch

Directions
1

Heat a heavy stock pot or dutch oven over medium high heat. When pot is hot, add butter, onions, potatoes, carrots, salt and pepper to the pot and saute until onions have softened.

2

Remove the onions and replace with the chicken, cook for 4-5 minutes, then flip the chicken and cook the other said for an addition 4-5 minutes.

3

Remove the chicken from pot, add the diced pears, caraway seed, chicken stock, and stout beer and bring to a boil then reduce heat to medium and cook for 5 minutes.

4

Add back the chicken and onions to the pot and cook for 20 minutes on low.

5

Add the cornstarch and cook 2-3 more minutes until sauce has thickened.

Adapted from Garlic and Zest

Ingredients

Ingredients
 6 chicken thighs
 2 tbsp butter
 2 onions, diced
 1 tsp salt
 ½ tsp black pepper
 2 small potatoes, diced
 2 carrots, peeled and diced
 1 pear, pealed and diced
 2 tsp caraway seeds
 12 oz stout beer
 1 cup chicken stock
 1 cup peas
 1 tbsp cornstarch

Directions

Directions
1

Heat a heavy stock pot or dutch oven over medium high heat. When pot is hot, add butter, onions, potatoes, carrots, salt and pepper to the pot and saute until onions have softened.

2

Remove the onions and replace with the chicken, cook for 4-5 minutes, then flip the chicken and cook the other said for an addition 4-5 minutes.

3

Remove the chicken from pot, add the diced pears, caraway seed, chicken stock, and stout beer and bring to a boil then reduce heat to medium and cook for 5 minutes.

4

Add back the chicken and onions to the pot and cook for 20 minutes on low.

5

Add the cornstarch and cook 2-3 more minutes until sauce has thickened.

Stout Braised Chicken Thighs

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