Chicken Guinness Stew

Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic, sauté until softened, about 5 minutes.

Add chicken thighs to the pot, browning them on all sides, about 7-10 minutes.

Stir in the tomato paste, thyme, rosemary, and bay leaf, cooking for another 2 minutes.

Pour in the Guinness stout and chicken broth, scraping the bottom of the pot to deglaze.

Add sliced carrots and diced potatoes, then season with salt and pepper.

Bring the stew to a boil, then reduce heat to low and cover.

Simmer for 45 minutes to 1 hour, until the chicken is tender and the vegetables are cooked through.

Remove the bay leaf and adjust seasoning if necessary.

Serve hot, garnished with fresh parsley.

Equipment Needed

Spice Level:

Dietary