Chicken and Dark Beer Casserole

    Chicken and Dark Beer Casserole

    71saves
    1hour50min


    8 people made this

    A very tasty, one pot casserole with a rich gravy. Comfort food and very moorish! You can brown the chicken in a frypan if its easier.

    Ingredients
    Serves: 4 

    • 1 tablespoon olive oil
    • 50g plain flour
    • salt and freshly ground black pepper, to taste
    • 4 chicken thighs or legs
    • 4 potatoes, peeled and diced
    • 2 large carrots, peeled and sliced
    • 1/2 white cabbage, finely chopped
    • 450ml beef stock
    • 450ml stout (Guinness is good)
    • 2 teaspoons brown sugar
    • 2 teaspoons cornflour, dissolved in the same amount of water

    Directions
    Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

    1. Preheat oven to 180 degrees C. Heat the oil in a large heat proof dish casserole over medium high heat on a hotplate.
    2. Mix the flour and salt and pepper in a shallow dish. Coat the chicken in the flour. Brown the chicken in the dish for 5 to 8 minutes, turning once, until brown on both sides.
    3. Place the potatoes, carrots and cabbage in the casserole. Pour the stock and stout over the vegetables and chicken. Add the sugar and cornflour and mix well. Cover and cook in preheated oven for 45 minutes. Uncover and cook for a further 30 minutes. Serve and enjoy!

    Tip:

    You can also try this recipe with beef - just use braising, stewing or chuck steak, which are great cuts for casseroles and slow cooking.

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    Reviews (1)

    by
    4

    Fabulous casserole, much cooked in this household! Only change we make is to add mushrooms - 09 Feb 2010

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