Irish Stout Braised Chicken Thighs

Irish Stout Braised Chicken Thighs

Course: Main Course
Cuisine: Irish
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4
Calories: 488kcal
A quick, simple braise with carrots, onions, peas  and a hearty stout gravy that's ready in  about an hour.  Perfect for a weeknight or an easy St. Patty's celebration!
Print Recipe


  • 4-6 chicken thighs bone in, skin on (depending on how many people you’re feeding)
  • 2 onions medium, thinly sliced crosswise
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 5 slices bacon thick cut , chopped
  • 2 carrots medium , peeled and sliced
  • 1 bosc pear ripe, peeled and finely diced
  • 2 teaspoons caraway seeds
  • 1 12-oz. bottle stout beer (I used Guinness)
  • 1 cup chicken stock low-sodium
  • 1 cup peas frozen
  • 1 cup pearl onions frozen
  • 1 tablespoon arrowroot + 1 tablespoon water, mixed into a slurry
  • 2 tablespoons parsley , chopped

Serve with:

  • 1 10 ounce package egg noodles cooked


  • Heat a heavy stock pot or dutch oven over medium high heat. When the pot is hot, add the bacon and stir, cooking until the bacon 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. Sprinkle with salt and pepper and saute, stirring occasionally until the onions have softened. Transfer the onions to a small bowl.
  • Add 1 tablespoon bacon grease back into the pot. Pat the chicken thighs dry with a paper towel and add them, skin side down into the pot. Cook for 4-5 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 onions.  
  • Discard the excess fat from the chicken and add the carrots and onions back into the pot. Add the diced pears, caraway seed, and stout beer. Bring to a boil then reduce heat to medium. Cook for five minutes at a vigorous simmer. Add the chicken broth to the pot. Cover the pot and reduce the heat to a medium low. Simmer the chicken and vegetables for 20 minutes. Stir in the pearl onions and peas to thaw them. Add the arrowroot slurry and stir until the sauce has thickened slightly. Sprinkle the crisped bacon and parsley over the chicken and serve with egg noodles.


This makes enough sauce for  six or even eight chicken thighs -- so if your pot is big enough to handle it and you've got a crowd -- just use more chicken.


Calories: 488kcal | Carbohydrates: 26g | Protein: 26g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 130mg | Sodium: 963mg | Potassium: 702mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5630IU | Vitamin C: 25.7mg | Calcium: 55mg | Iron: 2.1mg