One-Pan Irish Chicken

By
admin
-
0
2

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

This Irish chicken is my cozy mashup of pub vibes and weeknight reality. Seared chicken thighs baked over bacon, cabbage, and potatoes, then I add a splash of Irish whiskey and a touch of cream to make the whole pan taste extra special.

Three Wee Reasons To Make This Tonight

  • One pan dinner. Sear the chicken, tuck it over the bacon, cabbage, and potatoes, then let the oven do the heavy lifting.
  • A better sauce. Most recipes stop at basic pan juices, but the Irish whiskey and a touch of cream make it glossy, rich, and craveable.
  • Real comfort food energy. Bacon plus tender potatoes and cabbage turns into that cozy, stick to your ribs dinner that tastes like you cooked all day.

Irish Chicken Ingredients

Overhead shot of labeled Irish chicken ingredients.
  • Chicken: You can use boneless, skinless chicken thighs or breasts, just cut down the cooking time in the oven to 30 minutes.
  • Cabbage: I used a mixture of purple and green cabbage to get a variation of color, but you can use one or the other.
  • Whiskey: The whiskey can be replaced with chicken broth or apple juice if you don’t want to use alcohol. I used Jameson Irish Whiskey.
  • Fresh Herbs: If you want to use fresh thyme, increase the amount to 1/2 teaspoon, or even up to 1 teaspoon.

How to Make Irish Chicken

I wanted to take all of the Irish chicken recipes I found online and put my own twist on them. The whiskey and cream really made everything come together! Make some Irish Soda Bread and Guinness cake for a festive St. Patrick’s Day meal!

  1. Prep: Preheat the oven to 375°F. Pat the chicken thighs dry with paper towels, then combine the salt, onion powder, garlic powder, pepper, paprika, and thyme in a small bowl and rub evenly over the chicken. Set aside.
  2. Cook Bacon: Add bacon to a cold skillet and cook over medium, flipping halfway, until crisp, about 8 minutes. Transfer to a paper towel lined plate, then drain all but 1 tablespoon of the grease.
  3. Sear Chicken: Melt the butter in the skillet, then add the chicken skin-side down in batches and cook over medium heat for 6-7 minutes, flipping halfway through. Remove the chicken to a parchment-lined baking sheet. Drain off the fat except for about 1 tablespoon.
  4. Cook Cabbage: Add the cabbage and onion to the skillet and cook for 2-3 minutes, then remove from the heat. Combine the chicken broth, Irish whiskey, and cream, and pour over the cabbage. Season with salt and pepper to taste.
  5. Add Potatoes: Add the baby potatoes and crumble the reserved bacon over the top.
  6. Bake Uncovered: Place the chicken on top of the cabbage and potatoes, skin-side up. Bake uncovered for 40-55 minutes, until the Irish chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
Seasoned chicken thighs on a piece of parchment paper lined baking sheet.
Bacon cooking in a skillet.
Chicken cooking in the bacon grease.
Cabbage, chicken broth, cream, and whiskey added to the skillet.
Potatoes and bacon added to the skillet.
Chicken added to the top ready to go in the oven.

Alyssa’s Pro Tip

Make sure you use a large oven-safe skillet!

Pin this now to find it later

Pin It

Cabbage and Potatoes

  • Preheat the oven to 375 degrees Fahrenheit.

  • Pat 1 ½ pounds bone-in, skin-on chicken thighs very dry with paper towels.

  • Combine 1 teaspoon salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ¼ teaspoon paprika, and ¼ teaspoon dried thyme in a small bowl, then rub evenly all over the chicken. Set aside.

  • Add 6 slices bacon to a cold skillet, then heat over medium. Cook for about 8 minutes, flipping halfway through, until crisp. Remove the bacon to a paper towel-lined plate to drain. Drain off all the bacon grease except for about a tablespoon.

  • Melt 1 tablespoon unsalted butter in the skillet, then add the chicken skin-side-down to the skillet in batches and cook over medium heat for 6-7 minutes, flipping halfway through. Remove the chicken to a plate and drain the fat from the pan except for 1 tablespoon or so.

  • Add 4 cups chopped cabbage and 1 cup diced onion to the skillet and cook for 2-3 minutes, then remove from the heat.

  • Combine ¼ cup chicken broth, ¼ cup Irish whiskey, and ¼ cup heavy cream, then pour over the cabbage. Season with salt and pepper to taste.

  • Add ½ pound baby potatoes evenly over the top of the cabbage mixture, then crumble the reserved bacon over the top.

  • Place the chicken on top of the cabbage and potatoes, keeping it skin-side-up. Bake uncovered for 40-55 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are fork-tender.

Leftover & Make Ahead Instructions

  • Fridge: Store leftovers in an airtight container for up to 5 days.
  • Reheat: Microwave in 30-second bursts or bake at 350°F for about 20 minutes, or until chicken reaches 165°F.
  • Freezer: Not recommended.
  • Make ahead: Chop the veggies and season the chicken a few hours ahead. Refrigerate the seasoned chicken, skin-side up, uncovered, to dry the skin for a crisp sear. Let the chicken sit at room temperature for 1 hour before cooking. 

Calories: 432kcalCarbohydrates: 13gProtein: 21gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 125mgSodium: 659mgPotassium: 538mgFiber: 3gSugar: 3gVitamin A: 378IUVitamin C: 27mgCalcium: 48mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Plated Irish chicken next to the cabbage ad potatoes.

More Irish-Inspired Recipes

Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: therecipecritic.com

RELATED ARTICLESMORE FROM AUTHOR