Description
This One Pot Irish Chicken recipe is a comforting and wholesome meal featuring tender chicken thighs, hearty vegetables, and a rich, savory broth, cooked entirely in a single pot. It's designed for busy families seeking maximum flavor with minimal effort and cleanup.
Ingredients
8 Bone-in, skin-on chicken thighs
2 tbsp Olive oil
2 medium Yellow onions
4 medium Carrots
3 Celery stalks
4–5 Garlic cloves
1.5 lbs Baby potatoes
4 cups Chicken broth
1 cup Guinness stout
2 tbsp Tomato paste
1 tsp Dried thyme
1/2 tsp Dried rosemary
2 Bay leaves
1 tsp Salt
1/2 tsp Black pepper
1/4 cup Fresh parsley
Instructions
- Prepare Your Chicken: Pat the chicken thighs thoroughly dry with paper towels. Season them generously on all sides with salt and pepper
- Sear the Chicken: Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, place the chicken thighs skin-side down in the pot. Sear for 5-7 minutes until the skin turns golden brown and crispy
- Flip and Continue: Flip the chicken thighs and sear for another 2-3 minutes on the other side. Remove the chicken from the pot and set it aside on a plate
- Sauté Aromatics: Reduce the heat to medium. Add the chopped onions, carrots, and celery to the pot. Cook, stirring occasionally, for 5-7 minutes until the vegetables softe
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute more, stirring constantly, until fragrant
- Deglaze the Pot: Pour in the Guinness (if using) and scrape the bottom of the pot with a wooden spoon to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly
- Combine Ingredients: Add the chicken broth, baby potatoes, dried thyme, dried rosemary, and bay leaves to the pot. Stir everything well to combine
- Return Chicken: Carefully nestle the seared chicken thighs back into the pot, ensuring the skin side faces up. Partially submerge the chicken in the liquid, leaving the skin exposed to keep it crispy
- Bake the Dish: Bring the mixture to a gentle simmer on the stovetop. Then, cover the pot with a lid and transfer it to your preheated oven. Bake for 30 minutes
- Uncover and Finish: Remove the lid and continue to bake for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender. The broth will also thicken slightly
- Rest and Serve: Remove the pot from the oven. Let the One Pot Irish Chicken rest for 5-10 minutes before serving. Garnish with fresh chopped parsley before serving
Notes
For crispy skin, always pat chicken thighs thoroughly dry before searing and avoid overcrowding the pot. Cook in batches if necessary.
Use a good quality, heavy-bottomed Dutch oven or oven-safe pot for even heat distribution and retention.
Season chicken generously from the very beginning to build flavor.
Resist the urge to lift the lid too often while baking, as heat escapes and extends cooking time.
To make this dish strictly gluten-free, omit the Guinness and substitute with an equal amount of gluten-free chicken broth or a gluten-free stout alternative.
This recipe is adaptable: substitute chicken thighs with boneless cuts (adjust cooking time), or experiment with other vegetables like sweet potatoes, parsnips, cabbage, or kale.
For a spicier kick, add a pinch of red pepper flakes or a finely chopped jalapeño.
Taste and adjust seasoning (salt, pepper, or a squeeze of fresh lemon juice) before serving.
- Prep Time: 20 mins
- Cook Time: 1 hour 15 mins
- Category: Dinner
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg
Keywords: chicken, dinner, one pot, Irish, stew, comfort food