Chicken With Stout

• 1/2 cup all-purpose flour
• 1 teaspoon salt, or to taste
• 1 teaspoon ground black pepper, or to taste
• 4 chicken thighs
• 1 tablespoon vegetable oil
• 4 potatoes, cut into 1-inch pieces
• 2 large carrots, sliced
• 1/2 head green cabbage, sliced
• 1 1/2 cups warm beef stock
• 1 1/2 cups Irish stout beer (such as Guinness(R))
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

1. Preheat oven to 325 degrees F (165 degrees C).
2. Whisk flour, salt, and black pepper in a bowl. Press chicken thighs into seasoned flour to coat. Heat vegetable oil in a skillet over medium heat; fry coated chicken in the hot oil until golden brown, 5 to 8 minutes per side.
3. Place potatoes, carrots, and cabbage into a large casserole dish and lay chicken thighs on top of vegetables. Stir beef stock, stout beer, and brown sugar in a bowl. Mix cornstarch and water in a separate small bowl; stir into beer mixture. Pour beer mixture over chicken and vegetables. Cover the casserole dish.
4. Bake in the preheated oven for 1 hour and 15 minutes; uncover casserole and continue baking until chicken is cooked all the way through and sauce has thickened, 45 more minutes.

allpurpose, salt, ground black pepper, chicken thighs, vegetable oil, potatoes, carrots, green cabbage, warm beef, irish stout, brown sugar, cornstarch, water

Taken from www.allrecipes.com/recipe/231695/chicken-with-stout/ (may not work)