1 2# Chicken, leg/thigh and breasts
seperated
5 ea shallots, sliced
4 bottles Guinness Stout
1/2 tsp salt
1/2 tsp black pepper
4 leaves basil, chiffonade
1 tsp oregano, chopped
1 tsp thyme, chopped
2 Tbsp butter, cold, cubed
1/4 cup olive oil

Pre-heat oven to 325F.
1. Sear chicken pieces in a large, deep
cast-iron pan. Remove and set chicken
aside. Do not throw out oil/rendered
fat.
2. In the same pan,caramelize the
shallots.
3. Add the chicken pieces back into the
pan. Pour the Guinness into the pan.
4. Add the remaining spices; Bring to a
lazy simmer. Cover and place in oven.
Braise until leg/thighs are fork
tender(30-45 minutes).
5. Gently remove the chicken pieces from
the pan; strain Guinness into a sauce
pan. Reduce liquid by half.
6. Whisk in cold, cubed butter. Sauce
plate and serve chicken.