Irish Stout Braised Chicken Thighs Recipe

Introduction

Irish Stout Braised Chicken Thighs offer a rich and comforting meal with tender chicken simmered in flavorful stout beer. Enhanced with hearty vegetables, bacon, and a touch of sweetness from diced pears, this dish is perfect for cozy dinners.

Ingredients

• 1 ½ pounds bone-in, skin-on chicken thighs
• 4 medium carrots, peeled and chopped into ½” pieces
• 2 medium onions, peeled, halved vertically and sliced crosswise
• 5 thick-cut slices bacon (preferably good quality)
• 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 ¼” 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 (adjust if your stock is not low sodium)
• ½ teaspoon black pepper
• 1 tablespoon cornstarch
• 1 tablespoon water or chicken broth
• 4 cups escarole lettuce, roughly chopped
• 1 cup frozen peas

Instructions

1. Step 1: Heat a heavy stockpot or Dutch oven over medium-high heat. Add the bacon and cook until it renders its fat and becomes crispy. Transfer the bacon to a dish lined with paper towels and set aside. Reserve all but 1 tablespoon of the bacon grease in a small bowl.
2. Step 2: Add the onions and carrots to the pot with the remaining bacon grease. Sauté, stirring occasionally, until the onions soften. Transfer the vegetables to a bowl.
3. Step 3: Return 1 tablespoon of bacon grease to the pot. Pat the chicken thighs dry and season with salt and pepper. Place the chicken skin-side down in the pot and cook for 5–6 minutes until the skin is crispy and golden. Flip and cook for another 3–4 minutes. Transfer chicken to the bowl with the vegetables.
4. Step 4: Drain any excess grease from the pot. Return the chicken and vegetables to the pot along with diced pears, potatoes, caraway seed, stout, and chicken stock. Bring to a boil, then cover and reduce heat to a simmer. Cook for 20 minutes.
5. Step 5: Stir in the chopped escarole and simmer for 2–3 minutes until wilted.
6. Step 6: In a small bowl, mix the cornstarch with water or chicken broth until smooth. Bring the stew to a low boil and stir in the cornstarch slurry. Cook for about 1 minute until the sauce thickens slightly.
7. Step 7: Stir in the frozen peas and cook for 1 minute until thawed. Sprinkle the reserved crispy bacon over the top and serve warm.

Tips & Variations

• Use a good quality stout like Guinness for the best depth of flavor.
• If you prefer less bitterness, substitute half of the stout with extra chicken stock.
• Sweet potatoes can be used instead of regular potatoes for a different twist.
• For a vegetarian version, omit the chicken and bacon and increase vegetables, using vegetable stock and a malt or dark beer alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, adding a splash of chicken stock if needed to loosen the sauce. Avoid reheating in the microwave to keep the chicken juicy and the sauce smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Chicken thighs stay tender and moist when braised, but you can use bone-in chicken breasts. Just be careful not to overcook them, as breasts can dry out more easily.

What can I substitute for escarole if I can’t find it?

Baby kale, Swiss chard, or spinach can be used instead of escarole to add a similar leafy green element to the dish.

Irish Stout Braised Chicken Thighs Recipe

Print Recipe

★★★★★

4.8 from 67 reviews

This hearty Irish Stout Braised Chicken Thighs recipe combines tender, crispy chicken thighs with rich stout beer, savory bacon, and a medley of vegetables like carrots, onions, and potatoes. Enhanced by the subtle sweetness of diced pears and a touch of caraway seeds, this comforting one-pot dish simmers to perfection, finished with escarole and green peas for freshness. Perfect for a cozy family dinner, it brings a delightful balance of flavors and textures, showcasing a rustic Irish-inspired stew.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Protein

• 1 ½ pounds bone in, skin on chicken thighs
• 5 thick cut slices bacon (preferably a good quality bacon)

Vegetables & Fruits

• 4 medium carrots (peeled and chopped into 1/2″ pieces)
• 2 medium onions (peeled, halved vertically and sliced crosswise)
• 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)
• 4 cups escarole lettuce (roughly chopped)
• 1 cup frozen peas

Liquids & Broth

• 12 ounces stout beer (such as Guinness)
• 1 cup chicken stock from rotisserie chicken (or low sodium canned stock)

Spices & Seasonings

• 1 tablespoon caraway seed
• 1 teaspoon kosher salt (adjust if not using low sodium stock)
• ½ teaspoon black pepper
• 1 tablespoon cornstarch
• 1 tablespoon water or chicken broth (for slurry)

Instructions

1. Cook the Bacon: Heat a heavy stock pot or Dutch oven over medium-high heat. Add the bacon slices and cook until they have rendered their fat and become crispy. Remove the bacon and place it on paper towels to drain. Reserve all but one tablespoon of the bacon grease by transferring it to a small bowl.
2. Sauté Onions and Carrots: Add the onions and carrots to the pot with the remaining bacon grease. Sauté, stirring occasionally, until the onions soften. Remove the vegetables and set them aside in a bowl.
3. Brown Chicken Thighs: Return one tablespoon of bacon grease to the pot. Pat the chicken thighs dry with paper towels, season with salt and pepper, and add them skin-side down to the pot. Cook for 5-6 minutes until the skin is crispy and golden. Flip and cook another 3-4 minutes. Transfer chicken to the bowl with the vegetables.
4. Remove Excess Grease: Drain off any excess grease from the pot to prevent the dish from becoming too oily.
5. Braise Chicken with Vegetables: Add the chicken and vegetables back to the Dutch oven along with the diced pears, potatoes, caraway seeds, stout beer, and chicken stock. Bring to a boil, cover, reduce heat to a simmer, and cook for 20 minutes until the chicken is tender and potatoes are cooked through.
6. Wilt Escarole: Stir the chopped escarole into the pot and simmer for 2-3 minutes until wilted and tender.
7. Thicken Sauce: In a small bowl, mix the cornstarch with water or chicken broth until smooth. Bring the stew to a low boil and stir in the cornstarch slurry. Cook for one minute until the sauce thickens slightly.
8. Add Peas and Finish: Stir in the frozen peas and cook for an additional one minute until thawed and heated through. Sprinkle the crispy bacon pieces over the chicken and serve immediately.

Notes

• Use good quality stout beer like Guinness for authentic flavor.
• Be cautious with salt if your chicken stock is not low sodium; taste before adding more.
• Pat chicken dry before browning to ensure crispy skin.
• Caraway seeds add a distinctive earthy flavor but can be omitted if unavailable.
• This dish can be made ahead; reheat gently to preserve texture.
• Serve with crusty bread or over mashed potatoes for a complete meal.

Keywords: Irish chicken stew, stout braised chicken, comfort food, one pot chicken, bacon chicken thighs, hearty chicken recipe, Guinness chicken stew