This Irish Chicken Stew is a deeply comforting one-pot meal with tender chicken, sweet root vegetables, and a rich, stout-infused broth. It’s simple enough for a weeknight but special enough for a gathering, delivering cozy flavor in every bowl.
Love Irish Chicken Stew? So do we! If you're into Stew or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Irish Chicken Stew
- Cozy & satisfying: A hug in a bowl for chilly evenings.
- Remarkable flavor depth: Tastes slow-simmered but comes together quickly.
- Adaptable one-pot meal: Swap vegetables based on season or preference.
- Better leftovers: Flavors meld overnight for easy future meals.
Ingredients & Tools
- 1.5 kg bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, cut into 2.5 cm chunks
- 3 stalks celery, cut into 2.5 cm pieces
- 500 g baby potatoes, halved
- 330 ml Guinness or other stout
- 500 ml chicken stock
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 2 tbsp plain flour
- Salt and black pepper to taste
- Fresh parsley for garnish
Tools: A large, heavy-bottomed pot or Dutch oven (this is essential for even heat distribution), a wooden spoon, and measuring cups/spoons.
Notes: Don’t be tempted to use boneless, skinless chicken here—the bones add incredible flavor to the broth, and the crispy skin you get from browning is worth the extra minute. And that stout? It’s not just for drinking. It adds a malty, slightly bitter backbone that balances the sweetness of the carrots and onions perfectly.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 28 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes
Before You Start: Tips & Ingredient Notes
- Why bone-in, skin-on chicken? This is non-negotiable for the best flavor. The skin gets beautifully crispy when you sear it, and the bones release gelatin into the stew as it cooks, giving the broth a rich, silky body that you just can’t get from boneless meat.
- Can I use a different beer? You can, but the character of the stew will change. A stout like Guinness provides a deep, roasted malt flavor that’s classic. If you use a lighter ale, the stew will be less rich and more hop-forward. Avoid anything too bitter or fruity.
- Don’t rush the browning step. Getting a good, dark sear on the chicken is your first layer of flavor. If you crowd the pot, the chicken will steam instead of brown. Be patient and do it in batches if needed—it makes all the difference.
- Cut your vegetables uniformly. You want your carrot and potato pieces to be roughly the same size so they cook at the same rate. Nothing worse than mushy carrots and undercooked potatoes in the same bite!
How to Make Irish Chicken Stew
Step 1: Pat the chicken thighs completely dry with paper towels and season generously with salt and pepper on both sides. This is crucial for getting that crispy, golden skin. Heat the olive oil in your large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, place the chicken thighs in, skin-side down. You should hear a satisfying sizzle. Don’t move them! Let them cook for 5-7 minutes until the skin is deeply golden and crisp. Flip and cook for another 2-3 minutes on the other side. Remove the chicken to a plate and set aside—it won’t be cooked through yet, and that’s fine.
Step 2: Reduce the heat to medium. You’ll have a beautiful layer of rendered chicken fat and oil in the pot—this is liquid gold! Add the chopped onion, carrots, and celery. Sauté for about 6-8 minutes, stirring occasionally, until the onions have softened and turned translucent and the carrots are just beginning to soften at the edges. You’ll notice the most wonderful savory smell filling your kitchen. Add the garlic and cook for one more minute until fragrant.
Step 3: Sprinkle the flour over the vegetables and stir constantly for about a minute. This will cook out the raw flour taste and help thicken the stew later. Now, pour in the Guinness. It will foam up dramatically—this is normal! Use your wooden spoon to scrape up all the browned bits from the bottom of the pot. Those bits are packed with flavor. Let the beer simmer for 2-3 minutes to reduce slightly and cook off the sharp alcohol edge.
Step 4: Stir in the chicken stock, tomato paste, fresh thyme, and bay leaves. Bring everything to a gentle simmer. The liquid should be a rich, dark brown color. Now, carefully nestle the seared chicken thighs back into the pot, along with any juices that accumulated on the plate. Scatter the halved baby potatoes around the chicken. The liquid should come about three-quarters of the way up the chicken and vegetables.
Step 5: Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 45-50 minutes. You’re looking for a lazy bubble, not a rolling boil. This slow cooking is what makes the chicken incredibly tender and infuses the vegetables with flavor. After this time, the chicken should be falling-off-the-bone tender, and the potatoes should be easily pierced with a fork.
Step 6: Carefully remove the chicken thighs to a clean plate. Using two forks, shred the meat, discarding the skin and bones. This is a personal preference—I find it makes the stew easier to eat and allows the chicken to mix throughout. Return the shredded chicken to the pot. Give the stew a good stir and let it heat through for another 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed. The stew should be thick and hearty. Remove the bay leaves before serving, and garnish with a generous handful of fresh, chopped parsley for a burst of color and freshness.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for 3–4 days.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge before reheating.
- Reviving: Reheat gently on stove, stirring occasionally; add a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Irish Soda Bread — Its dense, slightly craggy texture is perfect for tearing and dunking into the rich stew, soaking up every last drop of that glorious broth.
- Buttered Cabbage with Bacon — A classic Irish side that adds a lovely, sweet and savory element, complementing the heartiness of the stew without overpowering it.
- Simple Green Salad with a Sharp Vinaigrette — The crisp, acidic greens provide a refreshing contrast that cuts through the richness of the stew and cleanses the palate.
Drinks
- A Glass of the Same Stout You Cooked With — There’s a beautiful symmetry in sipping the same beer that’s in your stew; the malty, roasted notes in the glass will echo and enhance the flavors in your bowl.
- Irish Whiskey, Neat or with a Drop of Water — A small glass of a smooth Irish whiskey sipped alongside the stew feels authentically celebratory and warms you from the inside out.
- Hot Irish Tea — A strong cup of black tea is a comforting, non-alcoholic option that pairs surprisingly well, its slight bitterness balancing the stew’s savory depth.
Something Sweet
- Sticky Toffee Pudding — The ultimate comfort dessert, its warm, date-spiced cake and rich toffee sauce are the perfect sweet, decadent finish to this savory meal.
- Apple Crumble with Custard — The tartness of the baked apples and the buttery, crunchy topping provide a lovely, homey contrast that feels just right after the stew.
- Dark Chocolate Guinness Cake — For the ultimate thematic finale, this moist, deep chocolate cake with a hint of stout echoes the main course in the most delicious way.
Top Mistakes to Avoid
- Mistake: Not patting the chicken dry before searing. Moisture is the enemy of browning. If the chicken is wet, it will steam and you’ll miss out on that crucial, flavorful, crispy skin and the fond at the bottom of the pot.
- Mistake: Adding the flour directly to the hot liquid. You must make a “roux” by cooking the flour with the vegetables and fat for a minute first. Adding raw flour directly to the broth will make your stew taste pasty and can cause it to become lumpy.
- Mistake: Boiling the stew aggressively. A gentle simmer is your friend. A rolling boil will make the chicken tough and can cause the vegetables to break down into mush. You want a slow, gentle bubble to tenderize everything perfectly.
- Mistake: Skipping the garnish. I know it seems trivial, but that fresh parsley at the end isn’t just for looks. It adds a vital pop of fresh, herbal brightness that lifts the entire dish and balances the rich, deep flavors.
Expert Tips
- Tip: For an even richer, deeper color and flavor, let the tomato paste cook for a minute with the vegetables before you add the flour. This caramelizes the tomato paste slightly, unlocking a sweeter, more complex taste.
- Tip: If your stew isn’t thickening to your liking after cooking, you can create a quick slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into the simmering stew and let it cook for another 2-3 minutes until thickened.
- Tip: If you have the time, let the finished stew sit off the heat for 15-20 minutes before serving. This allows the flavors to meld even more and the stew to thicken up slightly as it cools. It’s a little trick that makes a big difference.
- Tip: For a smoother, more refined broth, you can skim any excess fat from the surface with a spoon after the stew has finished cooking. Alternatively, you can refrigerate the stew overnight and easily lift the solidified fat off the top the next day before reheating.
FAQs
Can I make this Irish Chicken Stew in a slow cooker?
Absolutely! Follow the first step of browning the chicken and sautéing the vegetables in a skillet on the stove to build that foundational flavor. Then, transfer everything to your slow cooker, add the remaining ingredients (except the parsley), and cook on low for 6-7 hours or on high for 3-4 hours. The result will be just as tender and flavorful, with the convenience of a set-and-forget meal.
What can I use instead of Guinness?
If you prefer not to use alcohol, you have a couple of great options. You can replace the stout with an equal amount of additional chicken stock, though you’ll lose the malty depth. For a closer flavor profile, use a non-alcoholic stout or even a very strong, cold-brewed coffee—sounds strange, but it provides a similar roasted, bitter note that works wonderfully in the stew.
How long will leftovers keep?
Stored in an airtight container in the refrigerator, this stew will keep beautifully for 3-4 days. In fact, the flavors often taste even better on the second day. You can also freeze it for up to 3 months. Let it thaw overnight in the fridge before reheating gently on the stove.
My stew is too thin. How can I thicken it?
The easiest way is the cornstarch slurry I mentioned in the tips. Mix one tablespoon of cornstarch with two tablespoons of cold water or stew broth until smooth, then stir it into the simmering stew. Alternatively, you can mash a few of the cooked potatoes against the side of the pot and stir them in—they’ll act as a natural thickener.
Can I use chicken breasts instead of thighs?
You can, but I wouldn’t recommend it. Chicken breasts are much leaner and have a tendency to become dry and stringy with long, slow cooking. Bone-in, skin-on thighs are far more forgiving and flavorful. If you must use breasts, use boneless, skinless and add them in during the last 20-25 minutes of simmering to prevent them from overcooking.
Irish Chicken Stew
Make this classic Irish Chicken Stew for a comforting one-pot meal. Tender chicken, root veggies & a rich stout broth. Get the easy recipe now!
Ingredients
For the Ingredients
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1.5 kg bone-in, skin-on chicken thighs
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2 tbsp olive oil
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1 large yellow onion (chopped)
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3 cloves garlic (minced)
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3 large carrots (cut into 2.5 cm chunks)
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3 stalks celery (cut into 2.5 cm pieces)
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500 g baby potatoes (halved)
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330 ml Guinness or other stout
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500 ml chicken stock
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2 tbsp tomato paste
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2 bay leaves
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1 tbsp fresh thyme leaves (or 1 tsp dried)
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2 tbsp plain flour
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Salt and black pepper (to taste)
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Fresh parsley (for garnish)
Instructions
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Pat the chicken thighs completely dry with paper towels and season generously with salt and pepper on both sides. Heat the olive oil in your large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, place the chicken thighs in, skin-side down. Let them cook for 5-7 minutes until the skin is deeply golden and crisp. Flip and cook for another 2-3 minutes on the other side. Remove the chicken to a plate and set aside—it won’t be cooked through yet, and that’s fine.01
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Reduce the heat to medium. Add the chopped onion, carrots, and celery. Sauté for about 6-8 minutes, stirring occasionally, until the onions have softened and turned translucent and the carrots are just beginning to soften at the edges. Add the garlic and cook for one more minute until fragrant.02
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Sprinkle the flour over the vegetables and stir constantly for about a minute. Pour in the Guinness. Use your wooden spoon to scrape up all the browned bits from the bottom of the pot. Let the beer simmer for 2-3 minutes to reduce slightly and cook off the sharp alcohol edge.03
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Stir in the chicken stock, tomato paste, fresh thyme, and bay leaves. Bring everything to a gentle simmer. Carefully nestle the seared chicken thighs back into the pot, along with any juices that accumulated on the plate. Scatter the halved baby potatoes around the chicken. The liquid should come about three-quarters of the way up the chicken and vegetables.04
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Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 45-50 minutes. After this time, the chicken should be falling-off-the-bone tender, and the potatoes should be easily pierced with a fork.05
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Carefully remove the chicken thighs to a clean plate. Using two forks, shred the meat, discarding the skin and bones. Return the shredded chicken to the pot. Give the stew a good stir and let it heat through for another 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving, and garnish with a generous handful of fresh, chopped parsley for a burst of color and freshness.06
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