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Irish Beer Chicken


  • 2 tablespoons oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 pound chicken thighs - about 4 pieces
  • 3 carrots peeled and chopped
  • 2 parsnips peeled and chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 cup beer
  • 1/2 cup frozen peas
  • 1/2 pound mushrooms
  • 1 tablespoon fresh parsley


  • Heat oil in large pot. Add onion and garlic - cook for 4 minutes. Remove with slotted spoon to small bowl.
  • Place chicken in pot in single layer. Cook over medium high heat for 5 minutes on each side or until lightly browned. Add onion and garlic mixture, carrots, parsnips, thyme, and salt to pot. Pour beer over chicken and vegetables.
  • Bring to a boil over high heat. Reduce heat to low. Cover and simmer for 40 minutes.
  • Add mushrooms and peas to skillet. Cover and cook for 10 minutes.
  • Uncover pot and increase heat to medium. Cook for 10 more minutes or until chicken is no longer pink in center.
  • Option 1 - serve chicken as is with vegetables. Or Option 2 - remove chicken from bones and cut into small pieces and serve with vegetables and Parmesan Chive biscuits.
  • Garnish dish with fresh parsley.

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