Irish Stout Chicken ~ Twice Baked
My recipe adapted from Irish Pub Foods published by Best Recipes: PIL Cookbooks
  • 2-4 tbsp vegetable oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2-3 lbs chicken legs and thighs (my recipe in this post had 3 thighs and 6 legs)
  • 5 carrots, sliced
  • 2 parsnips, sliced
  • thyme (a few shakes from the shaker)
  • salt (to your tastes)
  • pepper (to your tastes)
  • 1 cup Irish Stout (I actually used Guinness Draught)
  • 8 small mushrooms, sliced
  • 1 cup frozen peas
  1. Preheat oven to 350
  2. In a large skillet heat the vegetable oil.
  3. Add the onion and garlic. Cook on medium-low until tender.
  4. Remove from pan, put into bowl and set aside.
  5. Add vegetable oil to the same pan.
  6. Add chicken in a single layer.
  7. Brown on all sides. Around 5-7 minutes each side.
  8. Transfer the chicken to a baking sheet. Do not drain or clean pan.
  9. Place chicken in oven.
  10. Using the same pan add the onion mixture, parsnips, carrots, thyme, salt and pepper.
  11. Then add the stout, bringing it all to a boil.
  12. Reduce heat to low and simmer for 15 minutes.
  13. Add mushrooms and peas.
  14. Cover and cook another 10 minutes.
  15. Because we like the twice baked taste of the chicken, we let our chicken cook while we were making the rest of the recipe. You can take yours out sooner (when the meat thermometer says it is done.)
  16. Remove chicken from oven and place in the pan. Stirring the juice and vegetables around and on top of the chicken.
  17. Allow to simmer together for about 5 minutes.
  18. Plate the chicken and serve.
Recipe by Nevermore Lane at