Description
A hearty and comforting Irish Chicken Stew featuring tender chicken thighs simmered with root vegetables in a flavorful broth enriched with stout beer and fresh herbs. Perfect for warming up on a chilly day, this classic stew combines simple ingredients for a deliciously satisfying meal.
Ingredients
Scale
Chicken and Meat
- 4 boneless, skinless chicken thighs, cut into chunks
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and sliced
- 3 large potatoes, peeled and cubed
- 2 stalks celery, chopped
Liquids and Broth
- 4 cups chicken broth
- 1 cup stout beer (optional for richer flavor)
- 2 tablespoons olive oil (divided)
Seasonings and Herbs
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 bay leaf
Instructions
- Brown the chicken: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken chunks and cook until browned on all sides. Remove the chicken from the pot and set aside to prevent overcooking.
- Sauté aromatics: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and the garlic releases its fragrance, about 3-4 minutes.
- Cook vegetables: Stir in the carrots, potatoes, and celery. Cook the vegetables for approximately 5 minutes until they begin to soften, stirring occasionally to combine flavors.
- Add liquids and seasonings: Pour in the chicken broth and stout beer if using. Stir in the tomato paste, dried thyme, salt, and black pepper, mixing well to dissolve the tomato paste and blend the seasonings.
- Simmer the stew: Return the browned chicken pieces to the pot and add the bay leaf. Bring the mixture to a gentle simmer over medium heat.
- Cook until tender: Reduce the heat to low, cover the pot, and let the stew cook for 45 minutes to 1 hour. Stir occasionally to prevent sticking and ensure even cooking. This allows the vegetables to become tender and the chicken to cook through thoroughly.
- Finish and adjust seasoning: Remove the bay leaf from the stew. Taste and adjust seasoning with additional salt and pepper as needed to suit your preference.
- Garnish and serve: Sprinkle the chopped fresh parsley over the stew for a burst of color and freshness. Serve hot, enjoying this classic Irish comfort dish.
Notes
- Stout beer adds depth and richness but can be omitted for a milder flavor.
- Use bone-in chicken thighs for more flavor, adjusting cooking time accordingly.
- For a thicker stew, you can mash some of the potatoes in the pot before serving.
- This stew can be made a day ahead; flavors deepen when rested overnight.
- Serve with crusty bread or soda bread to soak up the flavorful broth.
