Irish Guinness Chicken Stew

Irish Guinness Chicken Stew

Ingredients (Serves 4-6):

• 6 bone-in, skin-on chicken thighs (or 4 chicken breasts)

• 2 tablespoons olive oil

• 1 large onion, chopped

• 3 garlic cloves, minced

• 3 large carrots, peeled and sliced into thick rounds

• 3 celery stalks, chopped

• 4 medium potatoes, peeled and cut into chunks

• 1 cup mushrooms, sliced (optional)

• 1 bottle (12 oz) Guinness beer (or any stout)

• 2 cups chicken broth

• 2 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 2 bay leaves

• Salt and black pepper, to taste

• 2 tablespoons all-purpose flour (for thickening)

• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken:

   • Season the chicken thighs generously with salt and black pepper.

   • Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   • Sear the chicken thighs, skin-side down, for 5-6 minutes until golden brown. Flip and cook for another 3-4 minutes. Remove the chicken and set aside.

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3. Cook the Vegetables:

   • In the same pot, add the remaining 1 tablespoon of olive oil.

   • Add the onions, garlic, carrots, celery, and mushrooms (if using). Sauté for 5-7 minutes until softened.

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4. Deglaze and Simmer:

   • Stir in the tomato paste and cook for 1-2 minutes.

   • Pour in the Guinness beer, scraping the bottom of the pot to release any browned bits.

   • Add the chicken broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.

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5. Add the Chicken and Potatoes:

   • Return the seared chicken thighs to the pot, nestling them into the liquid.

   • Add the potato chunks, ensuring they are mostly submerged in the liquid.

   • Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the chicken is tender and the potatoes are cooked through.

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6. Thicken the Stew:

   • In a small bowl, mix 2 tablespoons of flour with 1/4 cup of cold water to create a slurry.

   • Stir the slurry into the stew and simmer for an additional 10-15 minutes until the sauce thickens.

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7. Serve:

• Remove the bay leaves and discard.

• Garnish with fresh parsley and serve hot with crusty bread or Irish soda bread.

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Tips:

• For a richer flavor, you can add a splash of heavy cream at the end.

• If you prefer boneless chicken, use chicken breasts or thighs and adjust the cooking time accordingly.

• This stew tastes even better the next day, so feel free to make it ahead of time