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
Serves 4
A thin stew using vegetables, chicken thighs, and delicious stout
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 6 chicken thighs
  2. 2 tbsp butter
  3. 2 onions medium, thinly sliced
  4. 1 teaspoon salt
  5. 1/2 teaspoon black pepper
  6. 2 small potatoes, diced
  7. 2 carrots, peeled and sliced
  8. 1 pear, peeled and finely diced
  9. 2 teaspoons caraway seeds
  10. 1 12-oz. bottle stout beer
  11. 1 cup chicken stock
  12. 1 cup peas
  13. 1 tablespoon cornstarch
Instructions
  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
Adapted from Garlic and Zest
Mab Made Food http://www.mabdese.net/bento/

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