One Pan Irish Chicken

This Irish Chicken is a cozy combination of pub atmosphere and midweek reality. grilled chicken thighs It’s made by baking bacon, cabbage, and potatoes, then adding a little Irish whiskey and a little cream. The taste of the whole pan becomes even more special.

Irish Chicken Ingredients

• chicken: You can use boneless, skinless chicken thighs or breasts. Simply reduce the cooking time in the oven to 30 minutes.
• cabbage: I used a mix of purple and green cabbage to create a variety of colors, but you can use either alone.
• whiskey: If you don’t want to use alcohol, you can replace the whiskey with chicken broth or apple juice. I used Jameson Irish Whiskey.
• Fresh herbs: If you want to use fresh thyme, increase the amount by 1/2 teaspoon, up to 1 teaspoon.

How to Make Irish Chicken

I wanted to take every Irish chicken recipe I found online and put my own twist on it. The whiskey and cream really tied it all together! let me make somerice Soda bread and Guinness cake for a festive St. Patrick’s Day meal!

1. prep: Preheat oven to 375°F. Pat the chicken thighs dry with paper towels, then mix 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 cold skillet and cook, turning halfway, until crispy, about 8 minutes. Transfer to a paper towel-lined plate and drain all but 1 tablespoon of the oil.
3. Chicken sear: Melt the butter in a frying pan and cook the chicken, skin side down, over medium heat for 6-7 minutes, turning over. Place chicken on a baking sheet lined with parchment paper. Remove about 1 tablespoon of fat.
4. Cabbage Dishes: Add cabbage and onion to the frying pan and fry for 2 to 3 minutes, then remove from heat. Mix chicken broth, Irish whiskey and cream and pour over cabbage. Season to taste with salt and pepper.
5. Add potatoes: Add baby potatoes and crumble any remaining bacon on top.
6. roast: Place the chicken, skin side up, on top of the cabbage and potatoes. Bake, uncovered, until the Irish chicken reaches an internal temperature of 165°F and the potatoes are fork-tender, 40 to 55 minutes.

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Irish Chicken

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Seared chicken thighs grilled over bacon, cabbage, potatoes, and pan gravy in a whiskey-infused cream sauce are tender and flavorful.

lecture dinner, main dish, main course, main dish

cooking American, Irish, Irish-American

keyword Roasted Chicken Thighs, Cabbage and Potatoes, Chicken, Chicken and Cabbage, Irish Chicken, Irish Chicken Recipe, Irish Whiskey Chicken, One Pan, One Chicken, One Irish Chicken, St. Patrick’s Day, St. Patrick’s Day Recipes

preparation time 25 minute minute

cooking time 1 hour hour 20 minute minute

total time 1 hour hour 45 minute minute

night soil 6 night soil

calorie 432calorie

author Alyssa Rivers

equipment

• 1 14-inch skilletOven safe

ingredient

chicken

• 1 ½ pound Bone-in, skin-on chicken thighs About 5-6 thighs
• 1 teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon paprika
• ¼ teaspoon dried thyme

cabbage and potatoes

• 6 piece bacon
• 1 tablespoon unsalted butter preferably
• 4 cup chopped cabbage Cut about half of the large head into ½-inch-thick slices.
• 1 cup diced onion About 1 medium onion
• ½ pound baby potatoes cut in half lengthwise
• ¼ cup chicken broth
• ¼ cup irish whiskey I used Jameson
• ¼ cup heavy cream
• salt gustation
• pepper gustation

guideline

• Preheat oven to 375 degrees Fahrenheit.
• pat 1 ½ pounds bone-in, skin-on chicken thighs Dry thoroughly with paper towels.
• combine 1 teaspoon salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ¼ teaspoon paprikaand ¼ teaspoon dried thyme Place in a small bowl and rub evenly all over the chicken. Set aside.
• add 6 pieces of bacon Place in a cold skillet over medium heat. Cook, turning halfway through, until crispy, about 8 minutes. Transfer the bacon to a paper towel-lined plate to drain. Remove all but a tablespoon of bacon fat.
• fuze 1 tablespoon unsalted butter Add chicken, skin side down, to skillet in batches and cook, turning, over medium heat, 6 to 7 minutes. Place the chicken on a plate and drain all but 1 tablespoon of the fat from the pan.
• add 4 cups chopped cabbage and 1 cup finely chopped onion Place in a frying pan and fry for 2 to 3 minutes, then remove from heat.
• combine ¼ cup chicken broth, ¼ cup Irish whiskeyand ¼ cup heavy creamPour over cabbage. seasoned salt and pepper gustation.
• add ½ pound baby potatoes Spread evenly over the cabbage mixture, crumbling the remaining bacon on top.
• Place the chicken on top of the cabbage and potatoes, keeping the skin side up. Bake, uncovered, until chicken reaches an internal temperature of 165 degrees F and potatoes are fork-tender, 40 to 55 minutes.

memo

Leftovers and Ahead Preparation Instructions

• refrigerator: Store leftovers in an airtight container for up to 5 days.
• Reheat: Microwave for 30 seconds or bake at 350°F for about 20 minutes, or until chicken reaches 165°F.
• Freezer: Not recommended.
• Prepare in advance: Chop the vegetables and marinate the chicken a few hours ahead of time. Store the seasoned chicken in the refrigerator with the skin side up. exposedDry your skin for crispy skin. Let the chicken sit at room temperature for 1 hour before cooking.

nutrition

calorie: 432calorie | carbohydrate: 13g | protein: 21g | province: 30g | Saturated Fat: 11g | Polyunsaturated fat: 5g | Monounsaturated fat: 12g | Trans fat: 0.2g | Cholesterol: 125mg | sodium: 659mg | potassium: 538mg | fiber: 3g | sugar: 3g | Vitamin A: 378IU | Vitamin C: 27mg | calcium: 48mg | steel: 1mg

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