IRISH STOUT CHICKEN
Make and share this Irish Stout Chicken recipe from Food.com.
Provided by LAURIE
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large skillet over medium heat until hot.
- Add onion and garlic; cook and stir 3 minutes or until tender.
- Remove vegetables with slotted spoon to small bowl.
- Arrange chicken in single layer in skillet. Cook over medium-high heat 5 minutes per side or until lightly browned.
- Add onion, garlic, carrots, parsnips, thyme, salt and pepper to skillet.
- Pour stout over chicken and vegetables. Bring to a boil over high heat.
- Reduce heat to low.
- Cover and simmer 35 minutes.
- Add mushrooms and peas to skillet.
- Cover; cook 10 minutes.
- Uncover skillet; increase heat to medium. Cook 10 minutes or until sauce is slightly reduced and chicken is no longer pink in center.
Nutrition Facts : Calories 888.4, Fat 58.6, SaturatedFat 15.6, Cholesterol 255.2, Sodium 760, Carbohydrate 17.6, Fiber 4.4, Sugar 7.2, Protein 67.7
IRISH ROASTED CHICKEN
Whole chicken stuffed with a recipe of oatmeal, onion, butter, chicken stock and white pepper, browned and then placed over lightly-fried bacon pieces in a large casserole. Topped with sauted onions and carrots, then the stock, and oven baked. Served with red potatoes.
Provided by Cook It Simply
Categories Main Dishes
Number Of Ingredients 12
Steps:
- If there are giblets with the bird, remove them. Rinse all but the liver (reserving that for another use), and cover giblets with water. Add salt and pepper, bring to the boil, and simmer for 30 minutes.
- Skim off the fat, and use as your chicken stock in the recipe. Otherwise, use a low-sodium can or two of chicken broth.
- Wipe the bird inside and out, and remove any lumps of fat from the inside. Sprinkle inside and out with a bit of salt.
- Mix together the oatmeal, chopped onion, butter, chicken stock, and some white pepper. Stuff the bird with this mixture and secure well with small skewers.
- Warm the olive oil in a large skillet over medium heat, and lightly fry the Irish bacon. When it's crispy, remove the bacon to paper towels to drain; then chop and place in a large casserole or Dutch oven large enough to accommodate the bird (and eventually the potatoes).
- Quickly brown the chicken on all sides in the same skillet, and place it on top of the Irish bacon pieces.
- Sauté the sliced onions with the carrots until both are just a bit soft. Add the vegetables to the casserole or Dutch oven.
- Strain the giblet stock and add liquid if needed to make about 1 cup. Heat the stock through and pour over the chicken (alternatively, use canned broth or stock).
- Cover and bake the chicken in a preheated 350 degree F oven for about 1 hour.
- Meanwhile, cut the red-skinned potatoes into thick slices and either blanch them in boiling water or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole or Dutch oven. You may need to add a little more stock if too much moisture is lost during the first hour of baking.
- Put a few dabs of butter over the potatoes, then cover the pot and continue to bake for another 30 minutes, removing the cover during the last few minutes of baking to brown the potatoes.
- To serve, place the whole chicken on a platter, surrounded by the potatoes. Remove any skewers that were used to truss the bird while baking. Drizzle the Irish bacon bits over the top.
- Carve and serve a portion of potatoes and stuffing with each piece of chicken.
Nutrition Facts : Calories 754 kcal, Carbohydrate 51 g, Protein 37 g, Fat 45 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 138 mg, Sodium 1301 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 28 g, ServingSize 1 serving
IRISH CHICKEN
Boneless chicken breast stuffed with provolone cheese and bacon is covered with a mushroom and Irish creme sauce. Served traditionally with roasted potatoes in a creamy cheese sauce. Any veg will do, but the green beans are awesome!
Provided by Dace
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h
Yield 5
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Slice a pocket in thick side of each chicken breast.
- Spoon about 2 tablespoons of chopped bacon into the center of a provolone slice; fold cheese around bacon and stuff into a chicken breast. Repeat with remaining chicken breasts.
- Arrange stuffed chicken breasts on a baking sheet and sprinkle with water.
- Bake in the preheated oven until the chicken meat is no longer pink inside, the bacon is cooked, and the provolone cheese has melted, about 1 hour.
- Cover potatoes with water in a saucepan and bring to a boil. Cook over medium heat until potatoes are tender, about 15 minutes. Drain well.
- Heat 2/3 cup heavy cream in a saucepan over low heat; stir in mozzarella cheese and melt. Pour mozzarella cheese mixture into the saucepan with potatoes and toss to coat.
- Place 5 slices of bacon into a skillet over medium heat and cook, turning occasionally, until bacon is just starting to brown but is still soft, about 5 minutes. Drain fat; transfer bacon to a plate and allow to cool until easy to handle.
- Wrap 1 bacon slice around 10 green beans and secure with a toothpick; repeat with remaining bacon slices.
- Place green bean bundles in the skillet and cook over medium heat until bacon is browned and crisp and the green beans are tender, about 10 minutes; turn often.
- Pour 2 fluid ounces Irish cream liqueur and 1/4 cup heavy whipping cream into the skillet with green bean bundles over low heat; spoon over green bean bundles. Sprinkle with chopped peanuts.
- Melt butter in a skillet over medium heat; cook and stir mushrooms until most of the liquid has evaporated, about 10 minutes.
- Stir 5 fluid ounces of Irish cream and 2/3 cup heavy whipping cream into mushrooms over medium heat. Bring to a boil, reduce heat to low, and cook until sauce has thickened, about 10 minutes.
- Pour mushroom sauce over baked stuffed chicken. Serve green bean bundles and potatoes on the side.
Nutrition Facts : Calories 1096.6 calories, Carbohydrate 47.1 g, Cholesterol 261.7 mg, Fat 64.9 g, Fiber 7.2 g, Protein 65.2 g, SaturatedFat 33.2 g, Sodium 1147.1 mg, Sugar 22 g
SLOW COOKER IRISH STEW WITH CHICKEN
A twist on the popular Irish stew, with chicken. A perfect rustic comfort food during the chilly months of the year. Serve over mashed potatoes, rice, or with fresh crusty bread and butter.
Provided by Ken D.
Time 4h30m
Yield 6
Number Of Ingredients 18
Steps:
- Mix flour, 1 1/2 teaspoons paprika, salt, and pepper together in a medium bowl. Coat chicken with the flour mixture, reserving 1 tablespoon for cooking.
- Heat oil in a large skillet over medium-high heat. Brown chicken in the hot oil, turning frequently, about 5 minutes. Sprinkle reserved 1 tablespoon flour mixture over chicken; add mushrooms and onion. Turn heat to medium and cook for 4 to 5 minutes. Drain excess oil if needed.
- Transfer chicken mixture to the bottom of a slow cooker. Add potatoes, carrots, celery, garlic, beer, and Worcestershire.
- Mix chicken broth and tomato paste together in a small bowl and pour into the slow cooker. Sprinkle poultry seasoning and remaining paprika over top.
- Cover and cook until chicken is no longer pink in the center and vegetables are softened and flavors have blended, on Low, 7 to 8 hours, or High, about 4 hours. To thicken, combine cornstarch and cold water, mix thoroughly, and stir into the stew 1 hour before serving. Add more salt and pepper as needed.
Nutrition Facts : Calories 408.7 calories, Carbohydrate 60 g, Cholesterol 41.7 mg, Fat 7.1 g, Fiber 7.9 g, Protein 22.8 g, SaturatedFat 1.3 g, Sodium 564.3 mg, Sugar 8.5 g
IRISH ROVER CORDON BLEU FRITTERS
Make and share this Irish Rover Cordon Bleu Fritters recipe from Food.com.
Provided by NovaLee
Categories < 60 Mins
Time 32m
Yield 24 fritters
Number Of Ingredients 6
Steps:
- Mix cheese,chicken,and ham together Form into small balls about 1 1/2 tablespoons each.
- Mix 1 pkg.
- batter mix with beer.
- Pour remaining batter mix onto a large plate.
- With a tablespoon and your fingers dip each ball into wet batter then roll it into the dry batter.
- Heat oil 375° Drop balls into hot oil fry until golden brown about 2 minutes Use a food processor to chop the cheese,chicken and ham.
Nutrition Facts : Calories 75.4, Fat 4.3, SaturatedFat 2.2, Cholesterol 22.3, Sodium 30, Carbohydrate 1, Sugar 0.1, Protein 6.9
IRISH ROVER CHICKEN
Make and share this Irish Rover Chicken recipe from Food.com.
Provided by GingerlyJ
Categories Chicken Thigh & Leg
Time 20m
Yield 8 chicken pieces, 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim the excess fat from chicken.
- Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack, and heat the oven to 475°F Season the chicken thighs all over with salt and pepper.
- Heat the oil in a heavy-duty ovenproof 12-inch skillet over medium-high heat until shimmering hot. Swirl to coat the pan bottom. Arrange the chicken in the pan skin side down in a single layer (it will likely be a snug fit), cover with an ovenproof splatter screen (if you have one) and cook until the skin is deep golden-brown, about 7 minutes. Turn the thighs and transfer the skillet and splatter screen, if using, to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 5 to 8 minutes. Transfer to a plate.
- Pour off all but 1 Tbs. fat from the skillet. Add the shallots and sauté over medium heat until softened, about 2 minutes. Stir in the flour until combined. Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon. Simmer vigorously until reduced to about 1 cup, about 3 minutes. Remove from the heat and whisk in the mustard, then the butter. Season the sauce to taste with salt and pepper.
- To serve, dip each chicken thigh in the sauce and turn to coat. Arrange 2 thighs on each of 4 plates, spoon additional sauce over them, and garnish with the thyme. Serve immediately.
Nutrition Facts : Calories 807.8, Fat 37, SaturatedFat 12, Cholesterol 173.2, Sodium 418.6, Carbohydrate 32.2, Fiber 0.2, Sugar 4.7, Protein 36.8
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