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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

534.6 calories; 29.4 g protein; 71.2 g carbohydrates; 70.3 mg cholesterol; 746.9 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/21/2013
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 cooking. Read More
(7)

Most helpful critical review

Rating: 3 stars
03/23/2016
The gravy didn't thicken but the chicken was tender! Read More
(1)
9 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/21/2013
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 cooking. Read More
(7)
Rating: 4 stars
03/21/2013
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 cooking. Read More
(7)
Rating: 4 stars
06/30/2018
Very good! I read previous comments about the gravy not thickening so I added some of the leftover flour from the chicken drench to the broth and ale mix. this made the gravy amazing thick and wonderful. I will make again. Read More
(4)
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Rating: 5 stars
12/13/2013
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 right?) and they were a delicious addition. I would make this again and the wife looooved it. Read More
(3)
Rating: 4 stars
01/20/2015
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!!!! Read More
(2)
Rating: 4 stars
07/07/2014
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 very moist and flavorful. I did baste the chicken and top veggies a few times during baking which I would recommend doing. I would like to try this with wine instead of the stout. Read More
(2)
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Rating: 3 stars
03/23/2016
The gravy didn't thicken but the chicken was tender! Read More
(1)
Rating: 4 stars
06/30/2019
I definitely would make it again. It would be a good "company" dish. Hearty fare! I didn't use the cabbage (because I didn't have any). I did add onions since I am a real onion fan. Next time I would salt the chicken instead of putting the salt in the seasoning mix. I like the idea of using the flour mixture to thicken the gravy. Thanks for posting! Read More