CHICKEN WITH STOUT
This is a very tasty and easy to prepare one-pot casserole in a rich gravy. Comforting food and very more-ish!
Provided by CharlieB
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
Nutrition Facts : Calories 534.6 calories, Carbohydrate 71.2 g, Cholesterol 70.3 mg, Fat 12.5 g, Fiber 10.1 g, Protein 29.4 g, SaturatedFat 3 g, Sodium 746.9 mg, Sugar 12.5 g
IRISH STOUT CHICKEN
Make and share this Irish Stout Chicken recipe from Food.com.
Provided by LAURIE
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large skillet over medium heat until hot.
- Add onion and garlic; cook and stir 3 minutes or until tender.
- Remove vegetables with slotted spoon to small bowl.
- Arrange chicken in single layer in skillet. Cook over medium-high heat 5 minutes per side or until lightly browned.
- Add onion, garlic, carrots, parsnips, thyme, salt and pepper to skillet.
- Pour stout over chicken and vegetables. Bring to a boil over high heat.
- Reduce heat to low.
- Cover and simmer 35 minutes.
- Add mushrooms and peas to skillet.
- Cover; cook 10 minutes.
- Uncover skillet; increase heat to medium. Cook 10 minutes or until sauce is slightly reduced and chicken is no longer pink in center.
Nutrition Facts : Calories 888.4, Fat 58.6, SaturatedFat 15.6, Cholesterol 255.2, Sodium 760, Carbohydrate 17.6, Fiber 4.4, Sugar 7.2, Protein 67.7
IRISH STOUT BRAISED CHICKEN THIGHS
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!
Provided by Lisa Lotts
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- 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 Facts : Calories 521 kcal, Carbohydrate 35 g, Protein 31 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 145 mg, Sodium 842 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving
IRISH CHICKEN
Boneless chicken breast stuffed with provolone cheese and bacon is covered with a mushroom and Irish creme sauce. Served traditionally with roasted potatoes in a creamy cheese sauce. Any veg will do, but the green beans are awesome!
Provided by Dace
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h
Yield 5
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Slice a pocket in thick side of each chicken breast.
- Spoon about 2 tablespoons of chopped bacon into the center of a provolone slice; fold cheese around bacon and stuff into a chicken breast. Repeat with remaining chicken breasts.
- Arrange stuffed chicken breasts on a baking sheet and sprinkle with water.
- Bake in the preheated oven until the chicken meat is no longer pink inside, the bacon is cooked, and the provolone cheese has melted, about 1 hour.
- Cover potatoes with water in a saucepan and bring to a boil. Cook over medium heat until potatoes are tender, about 15 minutes. Drain well.
- Heat 2/3 cup heavy cream in a saucepan over low heat; stir in mozzarella cheese and melt. Pour mozzarella cheese mixture into the saucepan with potatoes and toss to coat.
- Place 5 slices of bacon into a skillet over medium heat and cook, turning occasionally, until bacon is just starting to brown but is still soft, about 5 minutes. Drain fat; transfer bacon to a plate and allow to cool until easy to handle.
- Wrap 1 bacon slice around 10 green beans and secure with a toothpick; repeat with remaining bacon slices.
- Place green bean bundles in the skillet and cook over medium heat until bacon is browned and crisp and the green beans are tender, about 10 minutes; turn often.
- Pour 2 fluid ounces Irish cream liqueur and 1/4 cup heavy whipping cream into the skillet with green bean bundles over low heat; spoon over green bean bundles. Sprinkle with chopped peanuts.
- Melt butter in a skillet over medium heat; cook and stir mushrooms until most of the liquid has evaporated, about 10 minutes.
- Stir 5 fluid ounces of Irish cream and 2/3 cup heavy whipping cream into mushrooms over medium heat. Bring to a boil, reduce heat to low, and cook until sauce has thickened, about 10 minutes.
- Pour mushroom sauce over baked stuffed chicken. Serve green bean bundles and potatoes on the side.
Nutrition Facts : Calories 1096.6 calories, Carbohydrate 47.1 g, Cholesterol 261.7 mg, Fat 64.9 g, Fiber 7.2 g, Protein 65.2 g, SaturatedFat 33.2 g, Sodium 1147.1 mg, Sugar 22 g
IRISH STOUT CHICKEN RECIPE - (4.7/5)
Provided by HeatherS
Number Of Ingredients 12
Steps:
- Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 3 minutes or until tender. Remove with slotted spoon to small bowl. Arrange chicken in single layer in skillet. Cook over medium-high heat 5 minutes per side or until lightly browned. Add onion, garlic, carrots, parsnips, thyme, salt and pepper to skillet. Pour stout over chicken and vegetables. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 35 minutes. Add mushrooms and peas to skillet. Cover; cook 10 minutes. Uncover skillet; increase heat to medium. Cook 10 minutes or until sauce is slightly reduced and chicken is no longer pink in center.
IRISH ROVER CHICKEN
Make and share this Irish Rover Chicken recipe from Food.com.
Provided by GingerlyJ
Categories Chicken Thigh & Leg
Time 20m
Yield 8 chicken pieces, 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim the excess fat from chicken.
- Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack, and heat the oven to 475°F Season the chicken thighs all over with salt and pepper.
- Heat the oil in a heavy-duty ovenproof 12-inch skillet over medium-high heat until shimmering hot. Swirl to coat the pan bottom. Arrange the chicken in the pan skin side down in a single layer (it will likely be a snug fit), cover with an ovenproof splatter screen (if you have one) and cook until the skin is deep golden-brown, about 7 minutes. Turn the thighs and transfer the skillet and splatter screen, if using, to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 5 to 8 minutes. Transfer to a plate.
- Pour off all but 1 Tbs. fat from the skillet. Add the shallots and sauté over medium heat until softened, about 2 minutes. Stir in the flour until combined. Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon. Simmer vigorously until reduced to about 1 cup, about 3 minutes. Remove from the heat and whisk in the mustard, then the butter. Season the sauce to taste with salt and pepper.
- To serve, dip each chicken thigh in the sauce and turn to coat. Arrange 2 thighs on each of 4 plates, spoon additional sauce over them, and garnish with the thyme. Serve immediately.
Nutrition Facts : Calories 807.8, Fat 37, SaturatedFat 12, Cholesterol 173.2, Sodium 418.6, Carbohydrate 32.2, Fiber 0.2, Sugar 4.7, Protein 36.8
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