Chicken With Stout Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 25, 2015
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 wonderful. I will make again.
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Photo by Lommen's
Reviewed: Jan. 20, 2015
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!!!!
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Cooking Level: Expert

Home Town: Long Prairie, Minnesota, USA
Living In: Carlos, Minnesota, USA
Photo by Kim's Cooking Now!
Reviewed: Jul. 7, 2014
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 very moist and flavorful. I did baste the chicken and top veggies a few times during baking, which I would recommend doing. I would like to try this with wine instead of the stout.
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Photo by Kim's Cooking Now!

Cooking Level: Expert

Home Town: Little Chute, Wisconsin, USA
Living In: Kennesaw, Georgia, USA
Reviewed: Dec. 13, 2013
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, right?) and they were a delicious addition. I would make this again and the wife looooved it.
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Reviewed: Mar. 21, 2013
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 cooking.
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