- 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®)
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- 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.
- 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.