1 tbsp olive oil
50g plain flour
salt and freshly ground black pepper to taste
4 chicken thighs or legs
4 potatoes, peeled and diced
2 large carrots, peeled and sliced
1/2 white cabbage, finely chopped
450ml beef stock
450ml Guinness
1 dstsp dark brown soft sugar
1 dstsp cornflour, dissolved in 1 dstsp water

Mix the flour and salt and pepper in a shallow dish. Dredge the chicken in the flour. Brown the chicken in the oil in a large flameproof casserole dish for 5 to 8 minutes, turning once, until nicely brown on both sides.
Place the potatoes, carrots and cabbage in the casserole. Pour the stock and Guinness over the vegetables and chicken. Add the sugar and cornflour and mix well. Cover and cook in preheated oven at 180ºC for 45 minutes. Uncover and cook for a further 30 minutes.