Chicken With Stout

½ 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

½ head green cabbage, sliced

1 ½ cups warm beef stock

1 ½ 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.