Description
This hearty Irish Chicken recipe features seared chicken thighs roasted on a bed of crispy bacon, tender cabbage, and baby potatoes, all elevated by a silky whiskey-kissed cream sauce made from the pan juices. Perfect for a comforting dinner with rich flavors and a touch of Irish tradition.
Ingredients
Scale
Chicken
- 1 ½ pounds 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 slices bacon
- 1 tablespoon unsalted butter
- 4 cups chopped cabbage (about half a large head, cut into ½-inch thick slices)
- 1 cup diced onion (about 1 medium onion)
- ½ pound baby potatoes, sliced in half lengthwise
- ¼ cup chicken broth
- ¼ cup Irish whiskey (e.g., Jameson)
- ¼ cup heavy cream
- Salt to taste
- Pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for roasting the chicken and vegetables.
- Prepare Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, mix salt, onion powder, garlic powder, black pepper, paprika, and dried thyme. Rub this seasoning evenly all over the chicken thighs and set aside.
- Cook Bacon: Add the bacon slices to a cold 14-inch oven-safe skillet and heat over medium. Cook for about 8 minutes, flipping halfway through, until bacon is crisp. Remove bacon and drain on paper towels. Reserve about one tablespoon of the bacon grease in the skillet.
- Sear Chicken: Melt unsalted butter in the skillet with the bacon grease. Place chicken skin-side-down in batches and cook over medium heat for 6-7 minutes, flipping halfway through to brown both sides. Remove chicken to a plate and drain excess fat from the skillet, leaving about 1 tablespoon.
- Cook Vegetables: Add chopped cabbage and diced onion to the skillet. Cook for 2-3 minutes until slightly softened, then remove from heat.
- Add Liquids and Season: Combine chicken broth, Irish whiskey, and heavy cream, then pour over the cabbage and onion mixture. Season with salt and pepper to taste.
- Assemble Dish: Evenly spread the halved baby potatoes over the cabbage mixture in the skillet. Crumble the reserved cooked bacon over the top. Arrange the chicken thighs skin-side-up on top of the vegetables and bacon.
- Bake: Place the skillet in the preheated oven and bake uncovered for 40-55 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are fork tender.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat leftovers in the microwave in 30-second intervals or bake at 350°F for about 20 minutes until the chicken reaches 165°F internal temperature.
- Freezing leftovers is not recommended as it may affect texture and flavor.
- For make ahead, chop vegetables and season chicken several hours before cooking. Refrigerate the seasoned chicken uncovered, skin-side up, to dry the skin for extra crispness. Let chicken come to room temperature about 1 hour before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 140 mg
