Irish Stout Braised Chicken Thighs
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
45 mins
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Servings
4
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Calories
521 kcal
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Course
Main Course
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Cuisine
Irish
Irish Stout Braised Chicken Thighs
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A quick, simple braise with carrots, onions, peas and a hearty stout gravy that's ready in 45 minutes to an hour (depending on how quick you are with prep). Perfect for a weeknight or an easy St. Patty's celebration!
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Ingredients
FOR THE BRAISED CHICKEN:
- 1 ½ pounds bone in, skin on chicken thighs
- 4 medium carrots peeled and chopped into 1/2" pieces
- 2 medium onions peeled, halved vertically and sliced crosswise
- 5 thick cut slices bacon preferably a good quality bacon
- ½ pound small dutch baby or fingerling potatoes or red or white potatoes, cut into 1" pieces
- 1 bosc or anjou pear peeled and cut into 1/4" dice
- 12 ounces stout beef such as Guinness
- 1 cup chicken stock from rotisserie chicken or low sodium canned stock
- 1 tablespoon caraway seed
- 1 teaspoon kosher salt (if not using low sodium stock, taste before adding this salt)
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water or chicken broth
- 4 cups escarole lettuce roughly chopped
- 1 cup frozen peas
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Instructions
FOR THE STOUT BRAISED THIGHS
- Heat a heavy stock pot or dutch oven over medium high heat. When the pot is hot, add the bacon and cook until the it has rendered it’s fat and is crispy. Transfer the bacon to a dish lined with paper towels and set aside.Transfer all but one tablespoon of bacon grease to a small bowl.
- Add the onions and carrots to the pot. Saute, stirring occasionally until the onions have softened. Transfer the vegetables to a bowl.
- Add 1 tablespoon bacon grease back into the pot. Pat the chicken thighs dry with a paper towel. Season the chicken with salt and pepper and add them, skin side down into the pot. Cook for 5-6 minutes, until chicken skin begins to turn crispy and golden. Use tongs to flip the chicken over and cook for an additional 3-4 minutes. Transfer the chicken to the dish with the vegetables.
- Drain off the any excess grease from the pot.
- Transfer the chicken and vegetables back to the dutch oven and add the diced pears, potatoes, caraway seed, stout and chicken broth. Bring to a boil then cover with the lid and reduce heat to a simmer and cook for 20 minutes.
- Stir in the escarole and simmer for 2-3 minutes to wilt.
- In a small bowl, combine the cornstarch and water or broth and mix until combined. Bring the chicken thighs to a low boil and stir in the cornstarch slurry. Cook for one minute until the sauce thickens slightly.
- Stir in the frozen green peas and cook for one minute. until thawed. Sprinkle the crisped bacon over the chicken and serve.
Nutrition Information
Show Details
Calories
521kcal
(26%)
Carbohydrates
35g
(12%)
Protein
31g
(62%)
Fat
27g
(42%)
Saturated Fat
7g
(35%)
Cholesterol
145mg
(48%)
Sodium
842mg
(35%)
Potassium
1139mg
(33%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
11664IU
(233%)
Vitamin C
37mg
(41%)
Calcium
97mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 35g | 12% |
| Protein | 31g | 62% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 145mg | 48% |
| Sodium | 842mg | 35% |
| Potassium | 1139mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 11664IU | 233% |
| Vitamin C | 37mg | 41% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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