Classic pub food. Good Irish food. Irish blood? Must have stout! Here is one of those fantastic meals when adding a bottle of stout makes it pub worthy.
I love cooking Irish food. It is simple – hearty – wholesome and fits in nicely to the palate of my other half. Meat and potatoes (or chicken in this case). An Iowa man.
There are some delicious vegetables in this dish – some of the staples of Ireland – onions, carrots, and parsnips. Of course, the potato is one of the most recognized vegetables in Ireland – and it can certainly be added to this dish! The seasoning is simple – fresh thyme, garlic, salt, and pepper.
If you are a pub crawler – you know there are many types of pub food – and unfortunately so much of it has become just fried from frozen.
I still search out pubs that have a homemade “snack” or meal. The most popular pub food is steak and ale pie, closely followed by fish and chips.
This dish – Irish Stout Chicken – should be on any classic pub food menu.
Leftover chicken and vegetables?
Here is a new version of a shepherds pie, and it is awesome!
In a medium skillet – add leftover chicken, cut into cubes.
Add the leftover vegetables.
Whip up a thickener of corn starch and warm water. Stir into chicken and vegetables and cook 2-3 minutes.
Put mashed potatoes and cheese on top.
Bake for 20 minutes or until cheese is golden. A new favorite dish!
However, you choose to serve it – it will be a PUB FOOD hit! Want another tasty recipe for pub food/ Check out my other favorites – Shepherds Pie With Sweet Potato Tater Tots.
If you make this Irish Stout Chicken, please leave a comment and give this recipe a rating! Above all, I love to hear from you and will respond to comments! And of course, if you do make this recipe, don’t forget to tag me on Instagram! Leave any comments! I would love to hear about YOUR favorite PUB FOOD!
Enjoy! Teri!
- 2 Tbsp vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 large chicken breasts, halved
- 5 carrots, peeled and sliced
- 1 parsnip, sliced
- 1 tsp fresh thyme
- 2 whole sprigs fresh thyme
- 1 bottle of Guinness
- 1 tsp salt
- ½ tsp black pepper
- 8 oz. fresh sliced mushrooms
- 1 cup frozen English peas
- Heat oil in a large skillet over medium heat.
- Add onion and garlic; cook and stir 3 minutes or until tender.
- Remove to a small bowl.
- Add chicken to skillet in a single layer; cook over medium-high heat about 6 minutes per side or until browned.
- Add onion mixture, carrots, parsnip, thyme and salt and pepper to skillet. Add stout; bring to a boil over high heat.
- Reduce heat to low; cover and simmer 35 minutes.
- Add mushrooms and peas to skillet; cover and cook 10 minutes.
- Uncover; cook over medium heat 10 minutes or until sauce is slightly thickened and chicken is cooked through.
- Serve and enjoy!