Preheat oven to 180 degrees C. Heat the oil in a large heat proof dish casserole over medium high heat on a hotplate.
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.
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!
You can also try this recipe with beef - just use braising, stewing or chuck steak, which are great cuts for casseroles and slow cooking.