Irish Stout Braised Chicken Thighs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Remove Excess Grease: Drain off any excess grease from the pot to prevent the dish from becoming too oily.
- 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.
- Wilt Escarole: Stir the chopped escarole into the pot and simmer for 2-3 minutes until wilted and tender.
- 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.
- 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
