Braised chicken with Stout

Serve the braised chicken pieces with cooked beans, sautéed chopped onions and peppers.


3 lb chicken (pieces)
2 T flour (seasoned flour)
2 onion (chopped)
4 T sour cream (optional)
2 T parsley (optional, fresh parsley, finely chopped)
  seasoning (salt and ground pepper to taste)
1⁄2 c beer (Stout)


  1. Coat chicken pieces with the seasoned flour.
  2. Heat oil over medium heat. Brown chicken pieces.
  3. Push chicken to one side and add onion. Sauté onion for 2-3 minutes, until soft but not brown.
  4. Spread chicken and season. Pour in 1/2 cup stout, cover and cook 20-25 minutes or until the chicken is tender.
  5. Remove chicken from the pan and keep warm.
  6. Reduce sauce by half, add remaining stout and bring to the boil.
  7. Return chicken to the pan to warm for a few minutes. Turn heat off, mix in sour cream and garnish with chopped parsley.
Total time
1 hour
Cooking time
Preparation time
6 servings


Chicken legs will take about 5 minutes to brown, breast pieces will take longer, about 10-15 minutes.

To make this dish even more special, flame the chicken in gin. Add 4 Tbs gin at the beginning of step 4 and light with caution.


British cuisine

moderate, braise, simmer
poultry, dinner
British food recipes
Food in Europe