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
IRISH STOUT CHICKEN RECIPE - (4.7/5)
Provided by HeatherS
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 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.
IRISH CHICKEN
Boneless chicken breast stuffed with provolone cheese and bacon is covered with a mushroom and Irish creme sauce. Served traditionally with roasted potatoes in a creamy cheese sauce. Any veg will do, but the green beans are awesome!
Provided by Dace
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h
Yield 5
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Slice a pocket in thick side of each chicken breast.
- Spoon about 2 tablespoons of chopped bacon into the center of a provolone slice; fold cheese around bacon and stuff into a chicken breast. Repeat with remaining chicken breasts.
- Arrange stuffed chicken breasts on a baking sheet and sprinkle with water.
- Bake in the preheated oven until the chicken meat is no longer pink inside, the bacon is cooked, and the provolone cheese has melted, about 1 hour.
- Cover potatoes with water in a saucepan and bring to a boil. Cook over medium heat until potatoes are tender, about 15 minutes. Drain well.
- Heat 2/3 cup heavy cream in a saucepan over low heat; stir in mozzarella cheese and melt. Pour mozzarella cheese mixture into the saucepan with potatoes and toss to coat.
- Place 5 slices of bacon into a skillet over medium heat and cook, turning occasionally, until bacon is just starting to brown but is still soft, about 5 minutes. Drain fat; transfer bacon to a plate and allow to cool until easy to handle.
- Wrap 1 bacon slice around 10 green beans and secure with a toothpick; repeat with remaining bacon slices.
- Place green bean bundles in the skillet and cook over medium heat until bacon is browned and crisp and the green beans are tender, about 10 minutes; turn often.
- Pour 2 fluid ounces Irish cream liqueur and 1/4 cup heavy whipping cream into the skillet with green bean bundles over low heat; spoon over green bean bundles. Sprinkle with chopped peanuts.
- Melt butter in a skillet over medium heat; cook and stir mushrooms until most of the liquid has evaporated, about 10 minutes.
- Stir 5 fluid ounces of Irish cream and 2/3 cup heavy whipping cream into mushrooms over medium heat. Bring to a boil, reduce heat to low, and cook until sauce has thickened, about 10 minutes.
- Pour mushroom sauce over baked stuffed chicken. Serve green bean bundles and potatoes on the side.
Nutrition Facts : Calories 1096.6 calories, Carbohydrate 47.1 g, Cholesterol 261.7 mg, Fat 64.9 g, Fiber 7.2 g, Protein 65.2 g, SaturatedFat 33.2 g, Sodium 1147.1 mg, Sugar 22 g
IRISH CREAM CHICKEN
Make and share this Irish Cream Chicken recipe from Food.com.
Provided by Shirl J 831
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken between two sheests of heavy- duty plastic wrap, and flatten to 1/2 " thick, using a meat mallet or rolling pin. sprinkle with salt and pepper. Cook chicken in butter in a large pan over medium high heat 5-7 minutes on each side or till done. Remove chicken to platter, reserve drippings in pan. Set aside chicken and keep warm. Add whiskey to drippings in pan; cook over high heat. deglazing pan by scraping particles that cling to bottom. Cook till whiskey is reduced by half. Add whipping cream, green onions, and chopped tarragon; bring to a boil. Cook, stirring constantly; till thickened. Spoon sauce over chicken. Garnish. if desired. Serve immediately.
Nutrition Facts : Calories 552.6, Fat 44.1, SaturatedFat 23.1, Cholesterol 197.2, Sodium 467, Carbohydrate 2.5, Fiber 0.2, Sugar 0.1, Protein 31.8
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