Chicken With Stout

Chicken With Stout

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CharlieB 1

"This is a very tasty and easy to prepare one-pot casserole in a rich gravy. Comforting food and very more-ish!"
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2 h 30 m servings 535 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 71.2g
  • 23%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 747 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. 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.



Very tasty. I did not use guiness as I had a Founders Porter instead. I also used coleslaw mix instead of cabbage & added fresh mushrooms. This smelled heavenly during the last hour of cookin...

Very good! I read previous comments about the gravy not thickening so I added the leftover flour from the chicken drench to the broth and ale mix. this made the gravy amazing thick and wonderfu...

This was really good, the chicken was super moist. Added a little rosemary, garlic, and crushed red pepper. I did use brussel sprouts instead of cabbage because that is what I had (mini cabbages...

We liked it,,, the corn starch did not really make it like a gravy but not sure it is supposed to. It is good. We made it twice and will again in the future!!!!

I made no changes to the recipe, and we liked it. The "gravy" wasn't as thick as I would have liked, maybe increase the cornstarch by 1 tablespoon to make it a little thicker. The chicken was ve...

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