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Irish Chicken

Seared chicken thighs roast on a bed of bacon, cabbage, and potatoes while a whiskey-kissed cream sauce turns the pan juices silky and savory.
Prep Time25 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 45 minutes
Course: Dinner, entree, Main Course, main dish
Cuisine: American, Irish, Irish American
Keyword: Baked Chicken Thighs, cabbage and potatoes with chicken, chicken and cabbage, Irish Chicken, Irish Chicken Recipe, irish whiskey chicken, one pan, one pan chicken, one pan irish chicken, St Patrick's Day, St Patrick's Day Recipe
Servings: 6 servings
Author: Alyssa Rivers

Equipment

  • 1 14-inch skillet oven-safe

Ingredients

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 preferably
  • 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 I used Jameson
  • ¼ cup heavy cream
  • salt to taste
  • pepper to taste

Instructions

  • 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.

Notes

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. 

Nutrition

Calories: 432kcal | Carbohydrates: 13g | Protein: 21g | Fat: 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 | Iron: 1mg

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