Easy Guinness chicken
Updated: Jan 3
· 1 cup Guinness
· 1/4 cup each: ketchup and honey
· 2 tablespoons balsamic vinegar
· 2 teaspoons Dijon mustard
· 2 garlic cloves, minced (I love 3 or 4, but not everyone is a garlic lover)
· 3 teaspoons oil
· 4 -6 skinless and boneless chicken thighs chopped into 1"chunks. You can also use boned, and skinned chicken breast if you prefer. Lessen the time to brown slightly as it cooks quicker.
· potato granules to thicken (instant potatoe mix)
· Non-stick frying pan
· Deep pan for the sauce
I normally choose chicken thighs because there is more flavour to them. If you use frozen chicken, ensure it is completely defrosted and any moisture from the defrosting process is absorbed on kitchen paper. Otherwise the chicken will simmer in water rather than brown.
Put the Guinness, ketchup, honey, balsamic, Dijon, and garlic together, in a pan, bring to the boil and turn down the heat to a simmer. Wait until it starts to thicken.
While the sauce is simmering, heat the oil and brown the chicken in a non-stick frying pan in small batches. Do not overcook; this should take 5-10 minutes maximum. It should still be a little pink in the middle, golden brown on the outside.
Add the chicken to the sticky Guinness sauce and let it bubble away until it is nice and thick and the chicken is thoroughly cooked (5 minutes).
If the sauce doesn’t look like it is thickening enough, add a teaspoon to a tablespoon of potatoe granules and stir and wait a few seconds, until it thickens to your liking.
Serve with your favourite carbohydrate:
Potatoe chips, Sweet potatoe chips, White Rice, Fried Rice, Cous-cous, Taboula, Quinoa, Flat bread, Brown Rice, Toast. Artisan Breads. Mixed Roasted Vegetables. Whatever you like. Or eat it by itself if you’re on a low carb diet.
Enjoy licking your fingers!