Nutrition Facts
4 servings
4
Irish Guinness chicken stew, a dish for St. Patrick’s Day.
To celebrate St. Patrick's Day on March 17, here is a final version of chicken Irish stew, simmered in a famous stout. This hearty dish will delight you.
Ingredients
4 farm chicken thigh
2 large onions
45 stout beer, preferably a dark beer
30 chicken broth
150 Bacon bits
2 cloves garlic
4 Carrot
2 celery
8 Potato
30 flour
2 bay leaf
1 thyme
Salt, freshly ground pepper
Directions
1
Peel the garlic and onions and chop them. Prepare the broth. Cut the chicken thighs by separating the drumsticks.
2
Mix the beer, 250 milliliters of broth, garlic, bay leaf, and thyme. Set aside.
3
Spread the onions at the bottom of a pot. Place the pieces of chicken on the bed of onions and scatter the bacon on top.
4
Pour the mixture of beer and broth over the chicken. Cover, bring to a boil, reduce the heat, and let simmer for the first hour.
5
Wash, trim, and finely chop the celery. Peel and slice the carrots into rounds. Add everything to the pot and continue cooking for another hour.
6
Peel the potatoes and cut them into eighths.
7
Remove the pieces of chicken from the pot and set aside.
8
Place the potatoes in the pot and let them cook on low heat for a quarter of an hour, covered.
9
Mix the flour well with the remaining broth and a bit of cooking juice. Blend if there are lumps. Pour the diluted flour into the pot while stirring and continue cooking covered for fifteen minutes on low heat.
10
To finish, return the chicken to the pot, adjust the seasoning with salt and pepper, and keep warm until ready to serve. Serve in deep bowls with toasted bread or good rye bread.
Ingredients
Ingredients
4 farm chicken thigh
2 large onions
45 stout beer, preferably a dark beer
30 chicken broth
150 Bacon bits
2 cloves garlic
4 Carrot
2 celery
8 Potato
30 flour
2 bay leaf
1 thyme
Salt, freshly ground pepper
Directions
Directions
1
Peel the garlic and onions and chop them. Prepare the broth. Cut the chicken thighs by separating the drumsticks.
2
Mix the beer, 250 milliliters of broth, garlic, bay leaf, and thyme. Set aside.
3
Spread the onions at the bottom of a pot. Place the pieces of chicken on the bed of onions and scatter the bacon on top.
4
Pour the mixture of beer and broth over the chicken. Cover, bring to a boil, reduce the heat, and let simmer for the first hour.
5
Wash, trim, and finely chop the celery. Peel and slice the carrots into rounds. Add everything to the pot and continue cooking for another hour.
6
Peel the potatoes and cut them into eighths.
7
Remove the pieces of chicken from the pot and set aside.
8
Place the potatoes in the pot and let them cook on low heat for a quarter of an hour, covered.
9
Mix the flour well with the remaining broth and a bit of cooking juice. Blend if there are lumps. Pour the diluted flour into the pot while stirring and continue cooking covered for fifteen minutes on low heat.
10
To finish, return the chicken to the pot, adjust the seasoning with salt and pepper, and keep warm until ready to serve. Serve in deep bowls with toasted bread or good rye bread.
Notes
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