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Chicken With Stout

Rated as 3.88 out of 5 Stars

"This is a very tasty and easy to prepare one-pot casserole in a rich gravy. Comforting food and very more-ish!"
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Ingredients

2 h 30 m servings 535 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Whisk flour, salt, and black pepper in a bowl. Press chicken thighs into seasoned flour to coat. Heat vegetable oil in a skillet over medium heat; fry coated chicken in the hot oil until golden brown, 5 to 8 minutes per side.
  3. Place potatoes, carrots, and cabbage into a large casserole dish and lay chicken thighs on top of vegetables. Stir beef stock, stout beer, and brown sugar in a bowl. Mix cornstarch and water in a separate small bowl; stir into beer mixture. Pour beer mixture over chicken and vegetables. Cover the casserole dish.
  4. Bake in the preheated oven for 1 hour and 15 minutes; uncover casserole and continue baking until chicken is cooked all the way through and sauce has thickened, 45 more minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 535 calories; 12.5 g fat; 71.2 g carbohydrates; 29.4 g protein; 70 mg cholesterol; 747 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Very tasty. I did not use guiness as I had a Founders Porter instead. I also used coleslaw mix instead of cabbage & added fresh mushrooms. This smelled heavenly during the last hour of cookin...

Most helpful critical review

The gravy didn't thicken but the chicken was tender!

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Very tasty. I did not use guiness as I had a Founders Porter instead. I also used coleslaw mix instead of cabbage & added fresh mushrooms. This smelled heavenly during the last hour of cookin...

Very good! I read previous comments about the gravy not thickening so I added the leftover flour from the chicken drench to the broth and ale mix. this made the gravy amazing thick and wonderfu...

This was really good, the chicken was super moist. Added a little rosemary, garlic, and crushed red pepper. I did use brussel sprouts instead of cabbage because that is what I had (mini cabbages...

The gravy didn't thicken but the chicken was tender!

We liked it,,, the corn starch did not really make it like a gravy but not sure it is supposed to. It is good. We made it twice and will again in the future!!!!

I made no changes to the recipe, and we liked it. The "gravy" wasn't as thick as I would have liked, maybe increase the cornstarch by 1 tablespoon to make it a little thicker. The chicken was ve...