Stout Braised Chicken Thighs
AuthorMabDifficultyBeginnerHeat 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.
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.
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.
Add back the chicken and onions to the pot and cook for 20 minutes on low.
Add the cornstarch and cook 2-3 more minutes until sauce has thickened.
Adapted from Garlic and Zest
Ingredients
Directions
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.
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.
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.
Add back the chicken and onions to the pot and cook for 20 minutes on low.
Add the cornstarch and cook 2-3 more minutes until sauce has thickened.