Specialty of the House

CorrespondentDecember 29, 2012 

  • Hibernian Irish Pub & Restaurant 1144 Kildaire Farm Road, Cary 919-467-9000 (Cary) hibernianpub.com
  • Guinness Chicken Stew Our recipe tester used leftovers from a roast chicken to make this stew. It makes a ton so freeze some for an easy weeknight meal. 2 tablespoons vegetable oil About 5 stalks celery, coarsely chopped 3 carrots, peeled and coarsely chopped 1 large yellow onion, coarsely chopped 1 tablespoon coarse kosher salt, plus more to taste 1 1/2 teaspoons coarsely cracked black pepper, plus more to taste 4 garlic cloves, minced 1 1/2 teaspoons dried rosemary 1 1/2 teaspoons dried thyme 1 cup Guinness stout 6 cups chicken stock 3 russet potatoes, peeled and cut into 1/2 inch cubes 2 pounds cooked boneless skinless chicken breast, shredded into bite size pieces 1/4 cup Worcestershire sauce 1/4 cup chopped fresh parsley, divided 1/2 pound button mushrooms, cleaned and quartered HEAT oil in a stockpot or other large, heavy-bottomed pot over medium-low heat. Add celery, carrots, onions, 2 tablespoons salt and 1 tablespoon pepper. Sweat vegetables until tender but not browned, about 10 minutes. Add garlic, rosemary and thyme. Sauté until garlic is softened and fragrant, 1-2 minutes. Do not brown garlic. ADD Guinness. Cover and cook, stirring occasionally, for 10 minutes to cook out alcohol bitterness. Add chicken stock and bring to a boil. Add potatoes, reduce heat to a simmer, and cover. Cook, stirring occasionally, until potatoes are tender, about 30 minutes. STIR in the chicken breast, Worcestershire sauce and half of the parsley. Simmer for 10 minutes, stirring occasionally. REMOVE pot from heat and stir in the mushrooms. Adjust seasoning if necessary. Garnish with remaining parsley. Yield: 8-10 entree servings

I am writing to request a recipe for the Guinness Chicken Stew that I enjoyed several months ago at Hibernian Irish Pub & Restaurant in Cary. It has an interesting flavor, I think because of the Guinness. I enjoy lunch there often because of their delicious food.

Marilyn Mitchell

Cary

The original Hibernian opened in 2000 on Glenwood South, predating all but a handful of the bars and eateries that now make up one of downtown Raleigh’s premier after-hours destinations. Offering a mix of traditional Irish and American fare in a cozy Irish pub setting, the restaurant more than held its own among its glitzier, trendier neighbors until it was destroyed by a fire on Dec. 26.

Hibernian was so successful, in fact, that it wasn’t long before owner Niall Hanley opened a second pub in Cary. That location will celebrate its 10th anniversary next year.

Judging by his restaurants’ enduring popularity, it’s clear that Hanley learned the ropes well when he was growing up, working in his family’s pub in Claremorris, a small town about an hour’s drive north of Galway in western Ireland.

Not content to rest on his laurels, Hanley raised the culinary ante earlier this year when he hired Dan Yeager as corporate executive chef. A graduate of Le Cordon Bleu in Chicago who has cooked in restaurants from Charleston to Las Vegas (where he worked for the acclaimed Rick Moonen at RM Seafood), Yeager oversees the kitchens at all of Hanley’s ventures. That includes a soon-to-open Hibernian pub in North Raleigh, as well as Bia (formerly Solas), where the chef recently introduced an inventive contemporary menu to go with restaurant’s new name.

Yeager credits chef Corey Millett, who was recently promoted from line cook, with the recipe for Guinness Chicken Stew. “Corey came up with it as a new soup du jour,” he says, “and it was a winner.”

Millett points out that it’s really more of a hearty stew than a soup, noting that a lot of people order it as an entree. “Serve it with a good crusty bread and you’ve got a meal,” he says. He likes to serve the stew with thick toasted slices of rosemary and olive oil boule.

Asked if he’d like to suggest any tweaks or variations, Millett doesn’t hesitate. “For an even richer flavor, add more Guinness – as much as a pint and a half.” For the home cook who isn’t likely to have Guinness on tap in the kitchen, that works out nicely to 24 ounces, or an even two bottles. We’ll leave it to you as to what to do with the rest of the six-pack.

Specialty of the House gets recipes for local restaurant dishes. Send requests, including your city, to Specialty of the House, c/o The News & Observer or e-mail ggcox@bellsouth.net.

For a printable copy of the recipe, click the link:

Guinness Chicken Stew

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