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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
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.
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!
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.
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.
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.
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.
Add Potatoes: Add the baby potatoes and crumble the reserved bacon over the top.
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.
