Stout Beer Braised Chicken with Mushroom & Carrots

Although I personally drink dark beer less frequently, I often use it in cooking. The dishes made with stout beer are endlessly flavourful.

Why Use Stout Beer?

Stout beer is richer and more aromatic compared to regular beer, with a flavour that can be described as a blend of nutty and coffee notes. This is due to the use of “roasted malt” in its brewing process. The malt is roasted to produce caramelization, giving the beer its dark colour and rich, full-bodied flavour. The bitterness is balanced with a caramelized sweetness, creating a more complex profile than regular beer. Therefore, dishes cooked with stout beer have a more intense beer aroma.

As for the difference between Dark Lager and Stout, both are types of dark beer, but they have distinct characteristics. In simple terms, Lager is fermented at a lower temperature, resulting in a lighter color and a fresher, more approachable taste. Stout, on the other hand, has a darker color and a heavier, more robust flavor with pronounced roasted notes. For dishes like braised chicken that benefit from a deeper colour and more intense flavour, Stout is the more suitable choice.

Dark beer is brewed using caramelized malt that has been roasted, resulting in a richer and more intense flavour, making it perfect for cooking.

BigBoy used stout beer to braise chicken this time. After simmering the chicken thighs over low heat, the meat becomes not only tender but also fully absorbs the flavours of the stout beer and barbecue sauce. Each bite is incredibly juicy, followed by a subtle, sweet maltiness. Not only is the chicken delicious, but the stout beer sauce is also a major highlight. It has absorbed the sweetness from carrots, onions, and honey, making it perfect for dipping bread. I highly recommend grabbing some bread to soak up the stout beer sauce—it’s absolutely finger-licking good!

BIGBOY TIPS✨

📌Stout beer pairs well with chilli, and adding a bit of chilli powder can enhance the overall aroma of the sauce.

📌 It’s recommended to use bone-in chicken thighs because the cooking process allows the chicken bones to infuse their essence into the sauce, making it more flavourful.

Ingredients (serve 2-3)

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Chicken Maryland	750g/3 pcs
Stout Beer	500ml
Garlic	6 cloves
Onion	1 bulb
Carrot	1 each
Mushroom	8-10 pcs
Thyme	few sprigs
BBQ Sauce	3 tbsp
Honey	1 tbsp
Chilli Powder	½ tsp
Salt	1½tsp

Steps

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1. Cut the chicken thighs at the joint into two pieces—upper thigh and lower thigh. Then, sprinkle 1 teaspoon of salt over the surface and marinate for 15 minutes.

2. While marinating the chicken thighs, peel the garlic (keeping it whole), wipe the mushrooms clean with a damp kitchen towel, peel and cut the onion into large strips, and peel and cut the carrot into chunks.

3. Heat the pan over medium heat, add 2-3 tablespoons of oil, and place the chicken pieces in the pan. First, sear the skin side for 6-7 minutes until golden brown. Then, flip the chicken and sear the other side for an additional 4-5 minutes. Remove and set aside.

4. Using the same pan, sauté the garlic and onions in the remaining oil until fragrant.

5. Add the carrots, thyme, barbecue sauce, honey, chilli powder, half a teaspoon of salt, and the stout beer. Mix well and cook over medium heat until it starts to boil.

6. Once boiling, add the chicken pieces (try to ensure that at least three-quarters of the chicken is submerged in the dark beer). Reduce the heat to low, cover, and cook for 30 minutes.

7. After 30 minutes, remove the lid and add the mushrooms. Continue to cook over low heat for an additional 30 minutes (this time without covering, allowing the liquid to slowly reduce and thicken). During this period, occasionally spoon the sauce over the chicken pieces.

8. After cooking for another 30 minutes, the sauce should become noticeably thickened and dark in color. Your dish is now ready to serve!