Chicken stout casserole

    1 hour 50 min

    A very tasty, one pot casserole in a rich gravy. Comfort food at its best!

    20 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 50g (2 oz) plain flour
    • salt and freshly ground black pepper to taste
    • 4 chicken thighs or legs
    • 4 potatoes, peeled and diced
    • 2 large carrots, peeled and sliced
    • 1/2 white cabbage, finely chopped
    • 450ml (3/4 pint) beef stock
    • 450ml (3/4 pint) stout (Guinness is good)
    • 1 dessertspoon dark brown soft sugar
    • 1 dessertspoon cornflour, dissolved in 1 dessertspoon water

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Heat the oil in a large casserole over medium high heat. Preheat oven to 180 C / Gas mark 4.
    2. Mix the flour and salt and pepper in a shallow dish. Dredge the chicken in the flour. Brown the chicken in the casserole for 5 to 8 minutes, turning once, until nicely brown on both sides.
    3. Place the potatoes, carrots and cabbage in the casserole. Pour the stock and stout over the vegetables and chicken. Add the sugar and cornflour and mix well. Cover and cook in preheated oven for 45 minutes. Uncover and cook for a further 30 minutes. Serve and enjoy!


    You can also try this recipe with beef - just use braising, stewing or chuck steak, which are great cuts for casseroles and slow cooking.

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    Reviews in English (5)


    This was really easy to make and quite tasty. Next time I'll try adding onions, marmite instead of Guiness and the pressure cooker instead of the oven, if it works it would be the perfect quick fix.  -  09 Sep 2011


    Yummy! This was lush, inexpensive, and so filling! Will definitely make it again. Thank you!  -  25 Aug 2012


    Thank you. Wouldn't have considered chicken with Guinness but glad I tried. Quantities were for 4 but I was only cooking for 2 so had half a can of Guinness to wash it down with :-) Didn't have white cabbage so used some of the end of a Savoy cabbage. Could have done with a bit more corn flour and next time might pop some red onion in.  -  26 Jan 2016