Chicken With Stout Food
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
CHICKEN WITH SHALLOTS
Steps:
- Preheat the oven to 425 degrees.
- Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
- Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
- Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.
STOVE TOP ONE-DISH CHICKEN BAKE WITH VEGETABLES.
This is a very versatile recipe. It calls for cream of mushroon soup but I make it with cream of chicken or cream of celery. It calls for mixed vegetables but I have made it with frozen corn, or green beans or peas. I use 2 boxes of stuffing mix because we like lots of stuffing.
Provided by Dorel
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven at 375F.
- Mix stuffing according to instructions and set aside (do not cook)
- Place chicken in 13X9 inch baking dish, or casserole dish.
- Top with vegetables.
- Mix soup and sour cream, pour over chicken.
- Top with stuffing Bake for 45 minutes or until chicken is cooked through.
- Make-Ahead: Assemble recipe as directed: cover.
- Refrigerate overnight.
- When ready to to serve, bake at 375F for 55 minutes or until chicken is done.
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- Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
- Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
- Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
- Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
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