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Irish Stout Braised Chicken Thighs Recipe

Irish Stout Braised Chicken Thighs Recipe
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★★★★★

5.2 from 9 reviews

This Irish Stout Braised Chicken Thighs recipe offers a rich and hearty meal perfect for cozy dinners. Tender chicken thighs are slowly braised in flavorful Irish stout and chicken stock alongside vegetables, potatoes, and sweet diced pears. Crisp bacon and a touch of escarole add texture and balance, while a cornstarch slurry thickens the savory sauce to a luscious finish. Ideal for fans of robust, comforting dishes with a hint of Irish pub-inspired charm.

Ingredients

Scale

Chicken and Bacon

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

Vegetables and Fruit

  • 4 medium carrots (peeled and chopped into ½” 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 ¼” dice)
  • 4 cups escarole lettuce (roughly chopped)
  • 1 cup frozen peas

Liquids and Seasonings

  • 12 ounces stout beer (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 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 and cook until it renders its fat and becomes crispy. Remove the bacon and set it on a paper towel-lined dish to drain. Reserve all but 1 tablespoon of bacon grease in a small bowl.
  2. Sauté Vegetables: Add the onions and carrots to the pot with 1 tablespoon bacon grease. Sauté, stirring occasionally, until the onions soften. Transfer the cooked vegetables to a bowl and set aside.
  3. Brown the Chicken: Pat chicken thighs dry and season with kosher salt and black pepper. Add 1 tablespoon of bacon grease back into the pot and place the chicken skin side down. Cook 5-6 minutes until the skin crisps and turns golden. Flip the chicken and cook another 3-4 minutes. Remove and add chicken to the bowl with vegetables.
  4. Degrease and Combine: Drain excess grease from the pot. Return the chicken and vegetables to the pot, then add diced pears, potatoes, caraway seed, stout beer, and chicken stock. Bring to a boil, cover, reduce heat to simmer, and cook for 20 minutes.
  5. Add Greens: Stir in the chopped escarole and simmer for 2-3 minutes until wilted.
  6. Thicken the Sauce: In a small bowl, whisk together cornstarch and water or chicken broth to make a slurry. Bring the braising liquid back to a low boil, stir in the slurry, and cook for 1 minute until slightly thickened.
  7. Finish and Serve: Stir in the frozen peas and cook for 1 minute until thawed. Sprinkle the crispy bacon over the chicken and vegetables. Serve warm.

Notes

  • Use bone-in, skin-on chicken thighs for maximum flavor and moisture retention.
  • Adjust salt as needed depending on the sodium content of your chicken stock.
  • Substitute escarole with kale or spinach if desired, although keep in mind the slightly different flavors.
  • Use a good-quality Irish stout like Guinness for authentic taste.
  • The cornstarch slurry is important to achieve a rich, silky sauce; do not skip or the sauce may be too thin.
  • This dish pairs well with crusty bread to soak up the flavorful braising liquid.

Nutrition

Keywords: Irish stout chicken, braised chicken thighs, Guinness chicken, Irish cuisine, comfort food, braised chicken recipe

Find it online: https://foodbylina.com/irish-stout-braised-chicken-thighs-recipe/